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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 3 |
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Over 30 years ago I ate these fantastic egg roles and begged for the recipe. Patty gave it to me and now here it is for all to enjoy. Many thanks to Patty Little. Ingredients:
1/2 teaspoon sugar |
1 teaspoon salt |
1/2 teaspoon accent seasoning |
3 tablespoons soy sauce |
3 cups bean sprouts |
2 cups celery |
1 medium onion |
1 cup water chestnut |
1 cup bamboo shoot |
1/2 cup mushroom (dried or canned) |
1 tablespoon ginger (or substitute 1 tsp. ginger powder) |
1 lb pork |
3 tablespoons peanut oil |
24 egg roll wraps |
1/2 cup water |
1 tablespoon cornstarch |
Directions:
1. Pulse the celery, onion, water chestnuts, bamboo shoots, mushrooms and ginger in a food processor until minced.
2. Set aside minced vegetables.
3. Cut the pork into chunks and grind in food processor until pasty.
4. Saute pork in peanut oil in a hot skillet. Do not overcook.
5. Mix all filling ingredients together.
6. Let mixture sit for 10 - 15 minutes, then taste for seasoning. In the meantime heat the oil.
7. Spread about 1 1/2 teaspoons filling onto wrapper.
8. Fold ends in, then roll and seal with mixture of cornstarch and water.
9. Fry 2 or 3 egg rolls at a time in hot oil until light brown.
10. Drain on brown paper or paper towels.
11. Note: other meat may be used.
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