Egg Rolls: Chinese Egg Rolls by Ann

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.

Combine soy sauce, mustard, garlic powder, vinegar and brown sugar.

NOTE: Egg rolls may be frozen after frying & cooled. Reheat in oven to serve.

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