Egg Rolls by Nancy K

Posted by Nancy K. on April 25, 1998

Egg Rolls

1 1/2 tbsp. oil
1 clove garlic
2 slices ginger
1/2 pound boneless pork ( you can substitute chicken)
1 1/2 cup bean sprouts
1 1/2 cup cabbage shredded
1/2 cup bamboo shoots, shredded
1/2 cup shredded carrots
4-6 dried black mushroooms, rehydrated
3 green onions, chopped
1 1/2 tsp. salt
1 tsp. sugar
1/4 tsp. five spice powder
1/4 tsp. white pepper
2 tbsp. cornstarch
1 pound egg roll wrappers
oil for deep frying

MAKE FLOUR PASTE: For sealing egg roll wrappers; mix and set aside.
2 tbsp.water
1 tbsp. flour

Saute garlic and ginger in oil. Stir fry meat. Remove from pan. Stir fry vegetables. Add seasonings.

Put mixture on egg roll wrappers and seal with flour paste.

FRY: Deep fry egg rolls until golden brown. Eat while still hot.

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