Easy Chinese Recipes

Chinese Egg Rolls

Ingredients:

1/2 cup carrots, chopped
10 napa cabbage leaves, chopped and ends removed
2 stalks bok choi, chopped
4 cup bean sprouts, fresh
1/2 med onion, chopped
4 garlic cloves, minced
1/2 cup chopped bamboo shoots
1 cup chopped water chestnuts
1 pound cooked pork ground
1 pound small shrimp, cooked
1/2 pound cooked beef ground
1/4 cup cooking wine
1/4 cup soy sauce
3 tablespoon sesame oil
1 pk egg roll wrappers
peanut oil for frying
1 egg, beaten

Mix filling ingredients together. Put mixture in the freezer awhile to cool. Warm meat tends to soften the wrappers and make things messy. Heat vegetable oil in fryer to 325 degrees.

To roll, place about 3 tb filling mixture in the center of the wrapper. Fold 1 corner over mixture and fold in ends. Continue rolling. Brush egg mixture on exposed corner of wrapper to help seal egg roll.

Put egg rolls in hot oil, a few at a time, and fry a few minutes on each side until golden brown. Remove to drain on paper towels. Serve warm with soy sauce, hot mustard, or sauce of your choice.

Makes 18 egg rolls.