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Recipe By: Lisa Lepsy-Original

Ingredients:

  • 1 pkg egg roll wrappers—in veggie dept.

  • ½ lb mung bean sprouts, fresh

  • 1 lb lean ground pork

  • ½ cup shredded bamboo shoots

  • 1 head bok choy—or cabbage ½ cup green onions with tops—shredded

  • 1 Tablespoon sugar

  • 1 ½ teaspoons salt

  • 1 Tablespoon soy sauce

  • 4 teaspoons cornstarch

  • 4 teaspoons water

  • 1 egg

  • 1 Tablespoon water

  • 4 cups peanut oil—for frying

Instructions:

  1. Rinse bean sprouts and pat dry with paper towel.

  2. Clean and finely shred bok choy cabbage.

  3. Fry pork till it loses its pink color and add bamboo shoots, then bean sprouts, then the cabbage, cook for 1 minute.

  4. Add green onion, sugar, salt, and soy sauce and cook for 1 minute.

  5. Blend 4 teaspoons of the starch with the 4 teaspoons of water till smooth.

  6. Add to pan and cook 1 minute or so, till thickened.

  7. Cool mixture till it can be handled.

  8. Place filling in colander and drain off any excess liquid.

  9. Beat the egg with 1 Tablespoon of water.

  10. Place an egg roll skin with a corner pointing toward you.

    1. Place about 2 tablespoons filling just below center of skin.

    2. Fold bottom corner up, then fold in sides, envelope open style.

    3. Along the top edge of the triangle brush with egg mixture, then roll up the rest of the way to seal.

    4. Be sure it is tightly sealed with the egg glue.

    5. Set aside and make remaining rolls.

  11. Heat the peanut oil to 360F. Fry 4-6 rolls at a time till browned on all sides, about 3 minutes.

  12. Place on absorbent paper lined pan in a warm oven to keep hot while cooking remaining rolls.

  13. Serve with sweet and sour or hot mustard.

Serving Size: 10