Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Egg Roll (velasco) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 16

2 Tablespoon(s) Soy sauce
1 Teaspoon(s) Cornstarch
1 Teaspoon(s) Five-spice powder
1 Teaspoon(s) Salt
1/2 Teaspoon(s) Sugar
Vegetable oil
3 Cup(s) Finely shredded cabbage from
about 3/4-pound
8 Ounce(s) Sliced bamboo shoots
drained and chopped
1/2 Cup(s) Chopped mushrooms
4 Green onions with tops
1 Pound(s) Cooked pork, drained well
and shredded
1 Pound(s) Egg roll skins, 16 to 18
Mix soy sauce, cornstarch, five-spice powder, salt and sugar
together.Heat a wok or a 12-inch skillet until very hot. Add 2
tablespoons oil.Rotate wok or skillet to coat sides. Add cabbage,
bamboo shoots,mushrooms and green onions. Stir-fry for 2 minutes. Add
soy mixture andcook and stir for 1 minute. Cool mixture before adding
pork andvegetables.Place 1/4 cup of meat mixture on center of each
egg-roll skin. (Coverremaining skins with plastic wrap to keep them
pliable.) Fold corner ofegg roll skin over filling; overlap the 2
opposite corners. Moisten thefourth corner with water; roll up to seal.
Repeat with remainingegg-roll skins and meat mixture. Heat oil in depth
of 1 1/2 inches in awok to 360F. Fry egg rolls, 3 to 5 at a time, about
3 minutes, turningonce, until golden brown; drain. Serve hot with
sweet-and-sour sauce.Notes: Serve with a sweet and sour sauceSent by
Pat Hanneman; Recipe provided by Liz
Caesar<> on 05/13/1998(Wed)
andconverted by MC_Buster.Recipe by: Cook and Tell: Mary Velasco of
CoronaPosted to MC-Recipe Digest by Kitpath <>
on May13, 1998

Nutrition (calculated from recipe ingredients)
Calories: 215
Calories From Fat: 110
Total Fat: 12.2g
Cholesterol: 20.6mg
Sodium: 562.3mg
Potassium: 143.8mg
Carbohydrates: 19.1g
Fiber: 1.3g
Sugar: 1.1g
Protein: 7g

Scale this recipe to Servings [?]