Recipe By: Lisa Lepsy-Original
- 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
- Rinse bean sprouts and pat dry with paper towel.
- Clean and finely shred bok choy cabbage.
- Fry pork till it loses its pink color and add bamboo shoots, then bean sprouts, then the cabbage, cook for 1 minute.
- Add green onion, sugar, salt, and soy sauce and cook for 1 minute.
- Blend 4 teaspoons of the starch with the 4 teaspoons of water till smooth.
- Add to pan and cook 1 minute or so, till thickened.
- Cool mixture till it can be handled.
- Place filling in colander and drain off any excess liquid.
- Beat the egg with 1 Tablespoon of water.
- Place an egg roll skin with a corner pointing toward you.
- Place about 2 tablespoons filling just below center of skin.
- Fold bottom corner up, then fold in sides, envelope open style.
- Along the top edge of the triangle brush with egg mixture, then roll up the rest of the way to seal.
- Be sure it is tightly sealed with the egg glue.
- Set aside and make remaining rolls.
- Heat the peanut oil to 360F. Fry 4-6 rolls at a time till browned on all sides, about 3 minutes.
- Place on absorbent paper lined pan in a warm oven to keep hot while cooking remaining rolls.
- Serve with sweet and sour or hot mustard.
Serving Size: 10