1/2 cup carrots, chopped
10 napa cabbage leaves, chopped and en, ds removed
2 stalks bok choi, chopped
4 cup fresh bean sprouts
1/2 medium onion, chopped
4 cloves garlic, minced
1/2 cup bamboo shoots, chopped
1 cup water chestnuts, chopped
1 lb ground pork, cooked
1 lb small shrimp, cooked
1/2 lb ground beef, cooked
1/4 cup cooking wine
1/4 cup soy sauce
3 tbsp sesame oil
1 package egg roll skins or wrappers
1 oil for frying
1 egg, beaten
A Recipe for
Chinese Egg Rolls 2
Age does not diminish the extreme disappointment of having a scoop of ice cream fall from the cone. |
| Jim Fiebig |
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
| Fran Lebowitz |
He who lives by the sword eats with bloody hands. |
| Anonymous |
This Recipe for Chinese Egg Rolls 2 is one of thousands in the Recipes-to-go Egg Cookbook.
It is not necessary to advertise food to hungry people, fuel to cold people, or houses to the homeless. |
| J. K. Galbraith |
If you enjoy this Chinese Egg Rolls 2 Recipe - you should enjoy the recipe collections you can find on the websites below:
I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
| William Osler |
This is a recipe for Chinese Egg Rolls 2 from the recipe cookbook of Recipes-to-go (Egg)
Food Tip |
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. |
| Alfred E. Newman |
There are only ten minutes in the life of a pear when it is perfect to eat. |
| Ralph Waldo Emerson |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
Food Tip |
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 tb 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. Serve
warm with soy sauce, hot mustard, or sauce of your choice. Makes 18
egg rolls.
Appeared in the 2 Nov 1994 issue of The Birmingham Post-Herald.
~-
Serves: 18
Chinese Egg Rolls 2 Recipe brought to you by Recipes To-Go