Chinese Egg Rolls #2
| Yield: | 18 Servings |
| Categories: | Appetizers |
| 1/2 | c | Carrots; chopped |
| 10 | Napa cabbage leaves; chopped and ends removed | |
| 2 | Stalks Bok Choi; chopped | |
| 4 | c | Fresh bean sprouts |
| 1/2 | md | Onion; chopped |
| 4 | Cloves garlic; minced | |
| 1/2 | c | Bamboo shoots; chopped |
| 1 | c | Water chestnuts; chopped |
| 1 | lb | Ground pork; cooked |
| 1 | lb | Small shrimp; cooked |
| 1/2 | lb | Ground beef; cooked |
| 1/4 | c | Cooking wine |
| 1/4 | c | Soy sauce |
| 3 | tb | Sesame oil |
| 1 | pk | Egg roll skins or wrappers |
| Oil for frying | ||
| 1 | Egg; beaten |
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