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Recipe Name: Lisas' Egg Rolls Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 10

1 Eggroll wrappers, in veggie
1/2 Pound(s) Bean sprouts, fresh
1 Pound(s) Lean ground pork
1/2 Cup(s) Shredded bamboo shoots
1 Head bok choy, or cabbage
1/2 Cup(s) Green onions with tops
1 Tablespoon(s) Sugar
1 1/2 Teaspoon(s) Salt
1 Tablespoon(s) Soy sauce
4 Teaspoon(s) Corn starch
4 Teaspoon(s) Water
1 Egg
4 Cup(s) Peanut oil, for frying
Rinse bean sprouts and pat dry with paper towel.Clean and finely
shredbok choy cabbage. Fry pork till it loses its pink color and add
bambooshoots, then bean sprouts ,then the cabbage, cook for 1 minute.
Addgreen onion, sugar, salt, and soy sauce and cook for 1 minute. Blend
4teaspoons of the starch with the 4 teaspoons of water till smooth.
Addto pan and cook 1 minute or so, till thickened.Cool mixture till it
canbe handled. Place filling in collander and drain off any excess
liquid.Beat the egg with 1 Tablespoon of water. Place an egg roll skin
with acorner pointing toward you. Place about 2 tablespoons filling
just belowcenter of skin. fold bottom corner up, then fold in
sides,envelope openstyle. Along the top edge of the triangle brush with
egg mixture, thenroll up the rest of the way to seal. Be sure it is
tightly sealed withthe egg glue. Set aside and make remaining rolls.
Heat the peanut oil to360F. fry 4-6 rolls at a time till browned on all
sides, about 3minutes. Place on absorbent paper lined pan in a warm
oven to keep hotwhile cooking remaining rolls. Serve with sweet and
sour or hot mustard.NOTES : You may substitute canned sprouts. Rinse,
drain and cover withcold water in a bowl and refrigerate for about an
hour. Rinse and patdry. If you can't find bamboo shoots use a can of
water chestnuts,drained and chopped. You can also add 1 finely shredded
carrot forcolor, add with the pork and vegetables. I freeze extras and
heat in themicrowave for a snack. 1 T Cornstarch blended with 1 T water
can besubstituted for the egg wash. Peanut oil tolerates higher frying
heatsthan regular corn or vegetable oil. Use oil of your choice. Recipe
by:Lisa Lepsy-Original Posted to MC-Recipe Digest V1 #740 on Aug 13, 1997

Nutrition (calculated from recipe ingredients)
Calories: 97
Calories From Fat: 29
Total Fat: 3.2g
Cholesterol: 43.9mg
Sodium: 1076.9mg
Potassium: 195.7mg
Carbohydrates: 3.8g
Fiber: <1g
Sugar: 2.2g
Protein: 12.9g

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