Chinese Egg Rolls #3
| Yield: | 6 Servings |
| Categories: | Appetizers |
| 1/2 | c | Soy sauce |
| 1/4 | c | Water |
| 1 | Clove garlic; mashed | |
| 1/4 | Lemon; juice of | |
| 1 | Quartered roasting chicken | |
| 2 | lb | Lean pork tenderloin |
| 3 | tb | Vegetable oil |
| 1 | Finely sliced celery stalk | |
| 1 | sm | Head cabbage finely diced |
| 3 | Finely diced large onions | |
| 1 | pk | (8-oz) finely diced fresh mushrooms |
| Soy sauce to taste | ||
| Salt and pepper | ||
| 1 | lb | Bean sprouts; thoroughly cleaned |
| Egg roll wrappers | ||
| 1 | Lightly beaten egg white | |
| Vegetable oil for frying | ||
| DIPPING SAUCE | ||
| 1/2 | c | Soy sauce |
| 1 | ts | Dry mustard |
| 1 | -(up to) | |
| 3 | ts | Garlic powder |
| 1 | ts | Vinegar |
| 1 | ts | Brown sugar |
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