• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Egg Rolls

  • Recipe Submitted by on

Category: Chinese

 Ingredients List

  • 1/4 c Soy Sauce
  • 2 tb Dry Sherry
  • 4 tb Cornstarch
  • Peanut Or Veg Oil
  • 6 c Cabbage Or Coleslaw Mix;
  • -shredded (12 oz
  • 1 c Mushrooms; chopped
  • 2/3 c Green Onions; sliced
  • 1/2 lb Beef; Pork, Turkey, Chicken
  • -Or Shrimp, ground
  • 3 Cloves Garlic; chopped
  • 1/4 ts Red Pepper
  • 12 Egg Roll Wrappers
  • Sweet And Sour Sauce
  • Chinese Hot Mustard
  • -(Optional)

 Directions

Blend soy sauce and sherry with cornstarch. Set aside. Heat Wok (med.
high). Add 1 tbs. oil. Add cabbage, mushrooms and onions-stir fry 2 min.
Remove and set aside. Add beef, garlic, and red pepper to wok- cook until
beef is no longer pink. Spoon off fat. Add soy sauce mixture. Stir fry till
boils and thickens (about 2 min) Return cabbage mixture; Heat through,
mixing well. *** Place each egg roll wrapper with one point toward edge of
counter. Spoon filling across and just below center (1/3 c ). Fold side
points over filling, forming an envelope shape. Moisten inside edges with
beaten egg and roll toward point. Pour 1/2 in. oil in large skillet. Heat
to 375. Fry egg rolls, 2 or 3 at a time for 2 min per side or till crisp
and golden brown. Drain on paper towels. Serve with sweet and sour sauce
and hot mustard. *** Egg roll filling may be made ahead to this point;
cover and refrigerate up to 24 hours. When ready to use, heat mixture until
hot and place in wrappers.

NOTES : Copied from the files of Dianne Waller

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?