Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenAsian - Egg Rolls By Summer
Famous Authors (View All Authors)
Asian - Egg Rolls By Summer Post by :AndyW Category :Learning Kitchen Author :Unknown Date :November 2011 Read :1604

Click below to download : Asian - Egg Rolls By Summer (Format : PDF)

Asian - Egg Rolls By Summer

1 package egg roll wrappers
1 cup chopped fresh mushrooms
1 cup frozen peas w/ carrots (cube cut)
1 cup garbanzo beans (canned, then cooked)
1 cup pinto beans (canned, then cooked)
(Drain the peas, garbanzo beans and pinto beans)
1/2 cup potato buds (boxed mashed potatoes)

MIX:
Mix all above season w/ seasoning and salt/ Pepper as per your taste

PROCEDURE:
After all is mixed evenly and well spoon on the egg roll wrapper. Follow instructions as demonstrated on the label or package. Secure the end of wrapper with slightly beaten egg yolk.

NOTE:
It is better to freeze raw egg rolls before deep frying. Wrap each roll individually w/ wax paper. Fry till medium brown!
If you like this book please share to your friends :
NEXT BOOKS

Asian - Appetizer Egg Rolls Asian - Appetizer Egg Rolls

Asian - Appetizer Egg Rolls
Source: SOARINGREDIENTS:1/2 lb Ground Beef and Pork mix 1/2 c Onion - finely chopped 1/2 lb Cabbage - shredded 1 cn Bean Sprouts - well drained 1/2 ts Salt 1/2 ts Soy Sauce 1 tb Peanut Butter(more to taste) 1 ts Sugar Mix ingredients well. Spoon into egg roll wrappers (for fullsize egg rolls) or won ton skins(for smaller appetizers) following package directions. Deep fat fry in enough peanut oil to cover in batches until golden brown.
PREVIOUS BOOKS

Asian - Egg Rolls By Nancy K Asian - Egg Rolls By Nancy K

Asian - Egg Rolls By Nancy K
1 1/2 tbsp. oil1 clove garlic2 slices ginger1/2 pound boneless pork ( you can substitute chicken)1 1/2 cup bean sprouts1 1/2 cup cabbage shredded1/2 cup bamboo shoots, shredded1/2 cup shredded carrots4-6 dried black mushroooms, rehydrated3 green onions, chopped1 1/2 tsp. salt1 tsp. sugar1/4 tsp. five spice powder1/4 tsp. white pepper2 tbsp. cornstarch1 pound egg roll wrappersoil for deep fryingMAKE FLOUR PASTE: For sealing egg roll wrappers; mix and set aside.2 tbsp.water1 tbsp. flour FILLING:Saute garlic and ginger in oil. Stir fry meat. Remove from pan. Stir fry vegetables. Add seasonings.ROLL EGGROLLS: Put mixture on egg roll wrappers and seal with flour
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT