Name: Chinese Egg Roll Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 1/2 cup carrots chopped; 10 each napa cabbage leaves chopped and ends removed; 2 stalks bok choy chopped; 4 cups bean sprouts fresh; 1/2 medium onion chopped; 4 each garlic cloves minced; 1/2 cup bamboo shoots chopped; 1 cup water chestnuts chopped; 1 pound chicken mince (cooked); 1 pound shrimp small sized or chopped; 1/2 pound beef cooked (ground); 1/4 cup wine Chinese cooking style; 1/4 cup soy sauce; 3 tablespoons sesame oil; 1 pk egg roll skins or wrappers; 1 cup vegetable oil (for frying); 1 each egg beaten

Chinese Egg Roll

Chinese Egg Roll Recipe

Bushrah | Recipestable

Print Recipe

Prep Time 25

Cook Time 10

Total Time 35

Servings 24

Ingredients

1/2 cup carrots chopped
10 each napa cabbage leaves chopped and ends removed
2 stalks bok choy chopped
4 cups bean sprouts fresh
1/2 medium onion chopped
4 each garlic cloves minced
1/2 cup bamboo shoots chopped
1 cup water chestnuts chopped
1 pound chicken mince cooked
1 pound shrimp small sized or chopped
1/2 pound beef cooked ground
1/4 cup wine Chinese cooking style
1/4 cup soy sauce
3 tablespoons sesame oil
1 pk egg roll skins or wrappers
1 cup vegetable oil for frying
1 each egg beaten

Instructions

Method

Mix filling ingredients together.
Put mixture in the freezer awhile to cool.
Warm meat tends to soften the wrappers and make things messy.
Heat vegetable oil in fryer to 325 degrees.
To roll, place about 3 tbsp filling mixture in the center of the wrapper.
Fold 1 corner over mixture and fold in ends.
Continue rolling.
Brush egg mixture on exposed corner of wrapper to help seal egg roll.
Put egg rolls in hot oil, a few at a time, and fry a few minutes on each side until golden brown.
Remove to drain on paper towels.
Chinese Egg Roll is ready to serve.