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Ingredientes
- 1/2 c. Soy sauce
- 1/4 c. Water
- 1 x Clove garlic, mashed
- 1/4 x Lemon, juice of
- 1 x Quartered roasting chicken
- 2 lb Lean pork tenderloin
- 3 Tbsp. Vegetable oil
- 1 x Finely sliced celery stalk
- 1 sm Head cabbage finely diced
- 3 x Finely diced large onions
- 1 pkt (8-ounce) finely diced fresh mushrooms Soy sauce to taste Salt and pepper
- 1 lb Bean sprouts, thoroughly cleaned Egg roll wrappers
- 1 x Lightly beaten egg white Vegetable oil for frying
- 1/2 c. Soy sauce
- 1 tsp Dry mustard
- 1 x -(up to)
- 3 tsp Garlic pwdr
- 1 tsp Vinegar
- 1 tsp Brown sugar
Direcciones
- Mix together, soy sauce, water, garlic and lemon juice. Add in the chicken and pork. Cover tightly and marinate overnight. Roast the chicken and the pork together in a 350 degree oven till done. The chicken takes about an hour.
- The pork takes about an hour and a half. When cold, cut into matchstick pcs. Set aside. In a wok, or possibly dee-sided frying pan, hot the oil. Over medium heat, add in the celery, cabbage, onions and mushrooms. Stir fry till celery and onions are tender. Add in chicken and pork. Stir till heated through. Add in soy sauce, salt and pepper to taste. Remove this mix from heat. Stir in bean sprouts. When working with egg roll wrappers be sure to cover them with a damp cloth to prevent them from drying out. To fill each roll, mound about 2 heaping Tbsp. of filling just below the center of the egg roll. Fold bottom corner up over filling to cover, then mix in the two outside corners. Roll closed, sealing shut with a bit of egg white. Put oil in a wok or possibly large pan to a depth of about 2 inches - deep sufficient to cover the egg rolls. Over medium-high heat, hot the oil and carefully add in the egg rolls, one at a time. Deep fry about 2-3 min, till golden on both sides, turning once. May be kept hot in 200 degree oven till serving time. Serve with dipping sauce.
- DIPPING SAUCE: Combine soy sauce, mustard, garlic pwdr, vinegar and brown sugar.
- NOTE: Egg rolls may be frzn after frying and cooled. Reheat in oven to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 564g | |
| Recipe makes 6 servings | |
| Calories 741 | |
| Calories from Fat 370 | 50% |
| Total Fat 41.16g | 51% |
| Saturated Fat 10.45g | 42% |
| Trans Fat 0.2g | |
| Cholesterol 248mg | 83% |
| Sodium 2639mg | 110% |
| Potassium 1305mg | 37% |
| Total Carbs 16.18g | 4% |
| Dietary Fiber 3.2g | 11% |
| Sugars 7.78g | 5% |
| Protein 74.42g | 119% |
