posted by Ann 05-24-98 4:38 PM
Chinese Egg Rolls
1/2 c Soy sauce
1/4 c Water
1 cl. Mashed garlic
Juice from 1/4 lemon
1 Quartered roasting chicken
2 lb. Lean pork tenderloin
3 T Vegetable oil
1 Finely sliced celery stalk
1 sm. Head cabbage finely diced
3 Finely diced large onions
1 pkg. (8-oz) finely diced fresh Mushrooms
Soy sauce to taste
Salt and pepper
1 lb. Bean sprouts thoroughly Cleaned
Egg roll wrappers
1 Lightly beaten egg white
Vegetable oil for frying
DIPPING SAUCE----------------------------
1/2 c Soy sauce
1 t Dry mustard
3 t Garlic powder
1 t Vinegar
1 t Brown sugar
Mix soy sauce, water, garlic & lemon juice. Add the chicken & pork.
Cover tightly, marinate overnight.
Roast the chicken & pork in a 35 oven until done.
The chicken takes about an hour. The pork takes about 1 1/2 hours.
When cool, julienne into match stick pieces. Set aside.
In a wok, or deep sided frying pan, warm the oil. Over medium heat,
add the celery, cabbage, onions & mushrooms.
Stir fry until celery & onions are tender. Add chicken & pork.
Stir until heated through.
Add soy sauce, salt & pepper to taste.
Remove from heat. Stir in bean sprouts.
When working with egg roll wrappers be sure to cover with a damp cloth to
prevent them from drying out.
To fill each roll, mound 2 heaping T filling just below the center of
the egg roll.
Fold bottom corner up over filling to cover, then fold in the two outside
corners. Roll closed, sealing shut with a bit of egg white.
Put oil in a wok or large pan to a depth of about 2" ~ deep enough to
cover the egg rolls.
Over medium-high heat, warm the oil & carefully add the egg rolls, one
at a time.
Deep fry about 2-3 minutes, until golden brown on both sides,
turning once.
May be kept warm in 200 oven until serving time. Serve with dipping sauce.
DIPPING SAUCE:
Combine soy sauce, mustard, garlic powder, vinegar and brown sugar.
NOTE: Egg rolls may be frozen after frying & cooled. Reheat in oven to
serve.