Posted by Nancy K. on April 25, 1998
Egg Rolls
1 1/2 tbsp. oil
1 clove garlic
2 slices ginger
1/2 pound boneless pork ( you can substitute chicken)
1 1/2 cup bean sprouts
1 1/2 cup cabbage shredded
1/2 cup bamboo shoots, shredded
1/2 cup shredded carrots
4-6 dried black mushroooms, rehydrated
3 green onions, chopped
1 1/2 tsp. salt
1 tsp. sugar
1/4 tsp. five spice powder
1/4 tsp. white pepper
2 tbsp. cornstarch
1 pound egg roll wrappers
oil for deep frying
MAKE FLOUR PASTE: For sealing egg roll wrappers; mix and set aside.
2 tbsp.water
1 tbsp. flour
FILLING:
Saute garlic and ginger in oil. Stir fry meat. Remove from pan.
Stir fry vegetables. Add seasonings.
ROLL EGGROLLS:
Put mixture on egg roll wrappers and seal with flour paste.
FRY:
Deep fry egg rolls until golden brown. Eat while still hot.