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Full Online Book HomeLearning KitchenAppetizers - Egg Rolls - Chinese Egg Rolls By Ann
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Appetizers - Egg Rolls -  Chinese Egg Rolls By Ann Post by :Geber Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1505

Click below to download : Appetizers - Egg Rolls - Chinese Egg Rolls By Ann (Format : PDF)

Appetizers - Egg Rolls - Chinese Egg Rolls By Ann

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 T Vegetable oil
1 Finely sliced celery stalk
1 sm. Head cabbage finely diced
3 Finely diced large onions
1 pkg. (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 t Dry mustard
3 t Garlic powder
1 t Vinegar
1 t Brown sugar

Mix soy sauce, water, garlic & lemon juice. Add the chicken & pork. Cover tightly, marinate overnight.

Roast the chicken & pork in a 35 oven until done. The chicken takes about an hour. The pork takes about 1 1/2 hours.

When cool, julienne into match stick pieces. Set aside.

In a wok, or deep sided frying pan, warm the oil. Over medium heat, add the celery, cabbage, onions & mushrooms.

Stir fry until celery & onions are tender. Add chicken & pork. Stir until heated through.

Add soy sauce, salt & pepper to taste.

Remove from heat. Stir in bean sprouts.

When working with egg roll wrappers be sure to cover with a damp cloth to prevent them from drying out.

To fill each roll, mound 2 heaping T 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" ~ deep enough to cover the egg rolls.

Over medium-high heat, warm the oil & 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 oven until serving time. Serve with dipping sauce.

DIPPING SAUCE:
Combine soy sauce, mustard, garlic powder, vinegar and brown sugar.

NOTE: Egg rolls may be frozen after frying & cooled. Reheat in oven to serve.
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