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Mandarin egg roll b1
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| Artist: |
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| Categories: |
Appetizers, Asian, Chinese, Ethnic, Meats, Wok |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1 1/2
| cup | DRIED BLACK MUSHROOMS | | 5 1/4
| cup | VEGETABLE OIL | | 1/2
| tsp | CRUSHED FRESH GARLIC | | 1/2
| tsp | CRUSHED GINGER ROOT | | 1/2
| cup | COOKED GROUND PORK | | 1
| tbsp | COOKING WINE | | 1/2
| cup | COOKED SHRIMP | | 1
| cup | SHREDDED BAMBOO SHOOTS | | 1
| cup | BEAN SPROUTS | | 1
| cup | SHREDDED CELERY | | 1
| | SCALLION, SHREDDED | | 1
| tsp | SESAME SEED OIL | | | SALT AND WHITE PEPPER | | 8
| | RICE-FLOUR EGG ROLL WRAPPERS | | 1
| | EGG WHITE, LIGHTLY BEATEN |
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Procedures:
| 1 | Soak the mushrooms in hot water 15 minutes. | | 2 | Drain, cut off tough stems and shred to make ?cup. | | 3 | Place ?cup oil in a wok over high heat until hot. | | 4 | Add the garlic, ginger and pork. | | 5 | Stir-fry 2 minutes. | | 6 | Add the cooking wine and shrimp and stir-fry 2 minutes. | | 7 | Add the mushrooms and remaining vegetables and stir-fry 2 minutes. | | 8 | Add the sesame seed oil and salt to taste. | | 9 | Mix. | | 10 | Drain off excess liquid and set the vegetable mixture aside. | | 11 | In a clean wok, heat 5 cups vegetable oil to the boiling point, about 400°F. | | 12 | Working with one at a time, lay the egg roll wrappers on the counter and place 1/8 of the reserved vegetable mixture on one end of each. | | 13 | Moisten the edges of the wrapper w/ the egg white and roll the wrapper, tucking in the ends at both sides of wrapper as you roll. | | 14 | Deep-fry the egg roll about 5 to 10 min. remove from oil and drain on paper towels. | | 15 | Temperature(s): hot effort: difficult time: 00:40 |
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