Egg Rolls

By Hester

Ingredients

• 1 pound egg roll wrappers
• 1 1/2 pounds carrots, shredded
• 1 1/2 pounds cabbage, shredded
• 1/2 pound bean sprouts
• 1 pound ground pork
• 1/2 pound shrimp, cooked and chopped
• SEASONING FOR PORK
• 2 tablespoons light soy sauce
• 1 teaspoon sugar
• 2 teaspoons cornstarch
• 2 tablespoons water
• dash white pepper
• dash sesame oil
• 1/2 teaspoon salt
• SEASONING FOR VEGETABLES
• 3 teaspoons salt
• 1 teaspoon sugar
• dash chinese cooking wine
• 1/2 teaspoon chinese five spice
• 1 egg , beaten

Details

Servings 24

Preparation

Step 1

Mix ground pork with seasoning and let stand for 5 minutes. Fry meat in wok until cooked. Add carrots, cabbage and vegetable seasoning. Add a bit of water, cover and steam until cooked.

Add bean sprouts and fry until soft. Drain and cool before wrapping.

Place filling on wrapper and wrap tight so they will stay together and not fill with oil when deep frying. Use beaten egg to seal wrappers.

Deep fry 5 - 7 minutes.