|Recipe Name:||Egg Rolls #6||Submitted by:||Administrator|
|Number of Servings:||4|
1 Pound(s) Package egg roll skins
Enough oil to deep-fry
1 Cup(s) Diced roast pork
1/2 Cup(s) Cooked and diced shrimp
1/4 Cup(s) Water chestnuts
1/4 Cup(s) Shredded bamboo shoots
2 Cup(s) Chopped bean sprouts, fresh
2 Green onion, finely chopped
4 Fresh mushroom chopped
1/2 Teaspoon(s) Sugar
2 Tablespoon(s) Soy sauce
1 Tablespoon(s) Sesame oil
Salt and pepper to taste
Date: Wed, 8 May 1996 00:15:00 -0400From: BobbieB1@aol.comHeat the
sesame oil in a large skillet. Quickly cook the bean sproutsover high
heat stirring constantly. Add mushrooms, water chestnuts,bamboo shoots
and cook approximately 2 minutes. Add meat, shrimp, greenonion, salt &
pepper, soy sauce and sugar. Remove from heat and setaside to cool.
Place 2 tablespoons of the mixture in center of egg rollskin. Take the
two opposite ends and fold in. Moisten other 2 edges withbeaten egg.
Roll into a log shape. Pre-heat oil in either a deep pot orwide deep
skillet. Fry the egg rolls until golden brown turning every sooften to
get an even browning. Remove from oil and place on absorbentpaper to
drain and serve very hot.MM-RECIPES@IDISCOVER.NETMEAL-MASTER RECIPES
LISTSERVERMM-RECIPES DIGEST V3 #129From the MealMaster recipe list.
Downloaded from Glen's MM RecipeArchive, http://www.erols.com/hosey.
Nutrition (calculated from recipe ingredients)
Calories From Fat: 59
Total Fat: 6.7g