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Egg Rolls

21st.Century.Chef's picture
  Fresh bean sprouts 100 Gram
  Scallions 8 , cut into strips
  Red pepper 1 , seeded, cut into thin strips
  Thinly sliced mushrooms 1 1⁄2 Cup (24 tbs)
  Oil 3 Tablespoon
  Fresh root ginger slice 1 , pared and finely chopped
  Soy sauce 1 Tablespoon
  Dry sherry 1 Tablespoon
  Pepper To Taste
  Egg roll skins 6 (6 Inches Square)
  Oil 2 Cup (32 tbs) (For Deep Frying)
  Scallion brushes 2 (Tassels, For Garnish)

1) Preheat the oven to 150° F.

2) In a large, heavy-based skillet or wok, saute the mushrooms, bean sprouts, scallions, red pepper and ginger in oil over a high heat for about 2 minutes, stir continuously.
3) Stir in the soy sauce and sherry, sprinkle with the pepper, cook for 1 minute and turn off the heat.
4) In the middle of each egg roll skin, put 2 tablespoons of the vegetable mixture, fold in the sides to roll up, dampen ends and press well to seal.
5) Heat the oil to 375° F in a deep fryer and fry for about 5 minutes until golden and crisp.
6) Remove from the fryer and drain well.

7) Garnish with the scallion tassels and serve immediately.

Recipe Summary

Deep Fried

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