Mandarin Egg Roll B1 Recipe

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Mandarin Egg Roll B1 Ingredients

1 1/2 cup dried black mushrooms
5 1/4 cup vegetable oil
1/2 tsp crushed fresh garlic
1/2 tsp crushed ginger root
1/2 cup cooked ground pork
1 tbsp cooking wine
1/2 cup cooked shrimp
1 cup shredded bamboo shoots
1 cup bean sprouts
1 cup shredded celery
1 scallion, shredded
1 tsp sesame seed oil
1 salt and white pepper
8 riceflour egg roll wrappers
1 egg white, lightly beaten

A Recipe for
Mandarin Egg Roll B1

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Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important

This Recipe for Mandarin Egg Roll B1 is one of thousands in the Recipes-to-go Egg Cookbook.

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This is a recipe for Mandarin Egg Roll B1 from the recipe cookbook of Recipes-to-go (Egg)

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Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

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Mandarin Egg Roll B1

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Mandarin Egg Roll B1 Directions

Soak the mushrooms in hot water 15 minutes. Drain, cut off tough
stems and shred to make 1/2 cup. Place 1/4 cup oil in a wok over
high heat until hot. Add the garlic, ginger and pork. Stir-fry 2
minutes. Add the cooking wine and shrimp and stir-fry 2 minutes. Add
the mushrooms and remaining vegetables and stir-fry 2 minutes. Add
the sesame seed oil and salt to taste. Mix. Drain off excess liquid
and set the vegetable mixture aside. In a clean wok, heat 5 cups
vegetable oil to the boiling point, about 400 F. Working with one at
a time, lay the egg roll wrappers on the counter and place 1/8 of the
reserved vegetable mixture on one end of each. Moisten the edges of
the wrapper with the egg white and roll the wrapper, tucking in the
ends at both sides of wrapper as you roll. Deep-fry the egg roll
about 5 to 10 minute. Remove from oil and drain on paper towels.

Temperature(s): HOT Effort: DIFFICULT Time: 00:40 Source: PEKING
GARDEN EAST Comments: MILWAUKEE, MEQUON Comments: WINE: TAI-SHAN

Serves: 4

Mandarin Egg Roll B1 Recipe brought to you by Recipes To-Go

Mandarin Egg Roll B1 Recipe from the Recipes-To-go.com Egg Recipe Cookbook

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