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Ingredientes
- 3/4 pound grnd beef
- 1 clove garlic, chopped
- 1 (8 ounce.) can bamboo shoots, finely minced
- 1/2 c. minced fresh mushrooms
- 1/4 c. minced green onion
- 2 teaspoon grated gingerroot
- 1 beaten egg
- 2 tbsp. dry red wine
- 8 Egg Roll Skins (see recipe, or possibly 8 packaged egg roll skins)
- Veg. oil or possibly shortening for deep-fat frying
- Horseradish Sauce
Direcciones
- In a skillet cook grnd beef and garlic till meat is brown. Drain off fat. Stir in bamboo shoots, mushrooms, green onion and grated gingerroot. Cook, uncovered, for 1-2 min. In a bowl combine the beef-vegetable mix, egg and wine; mix well.
- Place an egg roll skin with 1 point toward you. Spoon 1/3 c. filling diagonally across and just below center of skin. Fold bottom point of skin over filling; tuck point under filling. Fold side corners over, forming envelope shape. Roll up toward remaining corner; moisten point and press firmly to seal. Repeat with remaining egg roll skins and filling.
- Fry egg rolls, a few at a time, in deep warm veg. oil or possibly shortening (365 degrees) for 2-3 min or possibly till golden. Drain on paper toweling. Serve hot with Horseradish Sauce. Makes 8 egg rolls.
- Horseradish Sauce: Combine 3 Tbsp. chili sauce, 2 Tbsp. prepared horseradish, 1 Tbsp. catsup, 2 tsp. lemon juice, 2 tsp. soy sauce and 1/2 tsp. garlic pwdr; mix well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 260g | |
| Recipe makes 2 servings | |
| Calories 449 | |
| Calories from Fat 283 | 63% |
| Total Fat 31.39g | 39% |
| Saturated Fat 12.3g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 210mg | 70% |
| Sodium 132mg | 6% |
| Potassium 683mg | 20% |
| Total Carbs 3.89g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.52g | 1% |
| Protein 33.75g | 54% |
