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    Pork Egg Rolls

    Source of Recipe

    Judy's Recipe

    3 Tbsp. soy sauce
    2 Tbsp. dry sherry
    1 tsp. salt
    1 tsp. sugar
    1/4 tsp. pepper
    1 lb. pork boneless steak, cut
    into 1 x 1/4-inch pieces
    (or ground pork)
    vegetable oil
    3 c. finely shredded cabbage
    1 can bamboo shoots, drained
    and chopped
    1 can mushroom stems, drained
    6 medium green onions, sliced
    1/4 tsp. salt
    1 Tbsp. cornstarch
    1 lb. egg roll wrapper skins

    Mix soy sauce, sherry, salt, sugar and pepper. Pour on
    pork pieces. Let stand, stirring occasionally, 5 minutes.
    Drain well, reserving marinade. Cook and stir pork in 1
    tablespoon oil in 10-inch skillet until light brown, about 4
    minutes. Remove pork to large bowl. Stir-fry cabbage, bamboo
    shoots, mushrooms and onions in 1 tablespoon oil in same
    skillet 2 minutes.

    Sprinkle with 1/4 teaspoon salt. Add to pork. Heat
    cornstarch and marinade to boiling in skillet, stirring con-
    stantly. Boil and stir 1 minute. Return pork and vegetables
    to skillet. Boil and stir 1 minute; cool 5 minutes. Heat oil
    (1 1/2 to 1 3/4-inches) to 400 degrees in deep fat fryer or electric
    skillet. Place filling on each wrapper; fold as pictured on
    wrapper package. Fry 4 at a time, sealed sides down first,
    until brown, 2 minutes on each side. Drain on paper towels.
    Makes 16 to 18 egg rolls. Dip in sweet-sour sauce or hot
    Chinese mustard.




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