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Receta Beef Egg Rolls

by CookEatShare Cookbook

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

1. 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.
2. 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.
3. 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.
4. 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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