Name: Chinese Egg Rolls
Ingredients: 1/2 cup carrots, chopped; 10 napa cabbage leaves, chopped and ends removed; 2 stalks bok choi, chopped; 4 cup fresh bean sprouts; 1/2 medium onion, chopped; 4 cloves garlic, minced; 1/2 cup bamboo shoots, chopped; 1 cup water chestnuts, chopped; 1 pound ground pork, cooked; 1 pound small shrimp, cooked; 1/2 pound ground beef, cooked; 1/4 cup cooking wine; 1/4 cup soy sauce; 3 tablespoon sesame oil; 1 package of egg roll skins or wrappers; oil for frying; 1 egg, beaten

Chinese Egg Rolls

Looking for how to make egg rolls? These Chinese Egg Rolls are delicious and make it delightfully easy to cook home made egg rolls!

Ingredients

1/2 cup carrots, chopped
10 napa cabbage leaves, chopped and ends removed
2 stalks bok choi, chopped
4 cups fresh bean sprouts
1/2 medium onion, chopped
4 cloves garlic, minced
1/2 cup bamboo shoots, chopped
1 cup water chestnuts, chopped
1 pound ground pork, cooked
1 pound small shrimp, cooked
1/2 pound ground beef, cooked
1/4 cup cooking wine
1/4 cup soy sauce
3 tablespoons sesame oil
1 package of egg roll skins or wrappers
oil for frying
1 egg, beaten

Instructions

Mix filling ingredients together.
Put mixture in the freezer a while to cool. Warm meat tends to soften the wrappers and make things messy.
Heat vegetable oil in fryer to 325 degrees F.
To roll, place about 3 tablespoons of filling mixture in the center of the wrapper. Fold 1 corner over mixture and fold in ends. Continue rolling.
Brush egg mixture on exposed corner of wrapper to help seal egg roll.
Put egg rolls in hot oil, a few at a time, and fry a few minutes on each side until golden brown.
Remove to drain on paper towels.
Serve warm with soy sauce, hot mustard, or sauce of your choice.