Chinese Egg Roll
|Egg roll wrappers||16 Ounce (1 Package)|
|Cabbage head||1⁄2 , shredded|
|Lettuce head||1⁄2 , shredded|
|Water chestnuts||1 Can (10 oz)|
|Onion||1 Small, chopped|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Bell pepper||1⁄2 Cup (8 tbs), chopped|
|Shrimp||1⁄2 Pound, cooked|
|Cubed pork meat||1⁄2 Pound, cooked|
|Bean sprouts||1⁄2 Pound|
|Egg yolk||1 , beaten|
Steam cabbage, lettuce, onion, celery and bell pepper until soft but not mushy.
In a deep skillet, stiryfry in 1/4.cup oil the shrimp and pork for 3 minutes.
Add water chestnuts and cook for 5 minutes.
Add cabbage mixture and stir, then add bean sprouts and cook until soft.
Place a small amount of this mixture onto eggroll skin.
Fold envelopestyle (corners together) and seal with a slight amount of egg yolk.
Deep fry until brown or fry in 1/2 inch of oil until brown on each side.