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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Food Tip
When a recipe calls for oil, use a smaller amount of a more flavorful oil, such as olive, sesame or chili oil. Use a combination of flavored oils, herbs or beef stock to season beef, vegetables, sauces, stir-fried and sauteed dishes

Mandarin Egg Roll B1

There is no sincerer love than the love of food.
George Bernard Shaw (1856-1950)

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

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

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