You may also like
Categories:
egg roll eggs pork shrimp water chestnuts bamboo shoots sprouts scallions mushrooms sugar soy sauce sesame oil salt
Viewed: 43 - Published at: 5 years agoIngredients
- 1 pound egg roll skins
- 1 each eggs beaten
- 1 cup pork roasted, diced
- 1/2 cup shrimp cooked, diced
- 1/4 cup water chestnuts
- 1/4 cup bamboo shoots shredded, canned
- 2 cups mung bean sprouts fresh, chopped
- 2 each scallions, spring or green onions finely chopped
- 4 each mushrooms fresh, chopped
- 1/2 teaspoon sugar
- 2 tablespoons soy sauce, tamari
- 1 tablespoon sesame oil
- 1 x salt and black pepper to taste
Method
- Heat the seseme oil in a large skillet.
- Quickly cook the bean sprouts over high heat stirring constantly.
- Add mushrooms, water chestnuts, bamboo shoots and cook approximately 2 minutes.
- Add meat, shrimp, green onion, salt and pepper, soy sauce, sugar Remove from heat and set aside to cool.
- Place 2 tablespoons of the mixture in center of egg roll skin.
- Take the two opposite ends and fold in.
- Moisten other 2 edges with beaten egg.
- Roll into a log shape.
- Pre-heat oil in either a deep pot or wide deep skillet.
- Fry the egg rolls until golden brown turning every so often to get an even browning.
- Remove from oil and place on absorbent paper to drain and serve very hot.
