Egg Rolls Recipe

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Type: Egg Rolls Free Cooking Recipe – Chinese Foods

This is a good one!

Ingredients / Directions

Directions:
1/2 c Soy sauce
1/4 c Water
1 cl Mashed garlic
Juice from 1/4 lemon
1 Quartered roasting chicken
2 lb Lean pork tenderloin
3 tb Vegetable oil
1 Finely sliced celery stalk
1 sm Head cabbage finely diced
3 Finely diced large onions
1 pk (8-oz) finely diced fresh
Mushrooms
Soy sauce to taste
Salt and pepper
1 lb Bean sprouts thoroughly
Cleaned
Egg roll wrappers
1 Lightly beaten egg white
Vegetable oil for frying

Dipping Sauce:

1/2 c Soy sauce
1 ts Dry mustard
3 ts Garlic powder
1 ts Vinegar
1 ts Brown sugar Mix together
soy sauce
water
garlic and lemon juice. Add the
chicken and pork. Cover tightly and marinate overnight. Roast the
chicken and the pork together in a 350 degree oven until done. the chicken takes about an hour(s). the pork takes about an hour(s) and a half. When cool
cut into matchstick pieces. Set aside. In a wok
or dee-sided frying pan
warm the oil. Over medium heat
add the celery
cabbage
onions and mushrooms. Stir fry until celery and onions are tender. Add chicken and pork. Stir until heated through. Add soy sauce
salt and pepper to taste. Remove this mixture from heat. Stir in bean sprouts. When working with egg roll wrappers be sure to cover them with a damp cloth to prevent them from drying out. To fill each roll
mound about 2 heaping Tb of filling just below the center of the egg roll. Fold bottom corner up over filling to cover
then fold in the two outside corners. Roll closed
sealing shut with a bit of egg white. Put oil in a wok or large pan to a depth of about 2 inches ~ deep enough to cover the egg rolls. Over medium-high heat
warm the oil and carefully add the egg rolls
one at a time. Deep fry about 2-3 minutes
until golden brown on both sides
turning once. May be kept warm in 200 degree oven until serving time. Serve with dipping sauce.

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