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Ingredientes
- 1/2 c. soy sauce
- 1/4 c. water
- 2 mashed garlic cloves
- juice from 1/4 lemon
- 1 quartered roasting chicken
- 2 lb lean pork tenderloin
- 3 Tbsp. vegetable oil
- 1 finely sliced celery stalk
- 1 small head cabbage finely diced
- 3 large onions, finely diced
- 1 pkg (8-ounce) finely diced fresh mushrooms
- soy sauce to taste
- salt and pepper
- 1 lb bean sprouts thoroughly cleaned
- egg roll wrappers
- 1 lightly beaten egg white
- vegetable oil for frying
- Dipping Sauce:
- 1/2 c. soy sauce
- 1 tsp. dry mustard
- 2 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 should be cooked in about 1 hour. The pork takes about an hour and a half.
- When cold, cut into matchstick pcs and set aside.
- Meanwhile, in a wok, or possibly deep sided frying pan, heat the oil on medium heat. Stir 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 from heat and stir in the 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 287g | |
| Recipe makes 12 servings | |
| Calories 379 | |
| Calories from Fat 185 | 49% |
| Total Fat 20.62g | 26% |
| Saturated Fat 5.23g | 21% |
| Trans Fat 0.1g | |
| Cholesterol 124mg | 41% |
| Sodium 1376mg | 57% |
| Potassium 657mg | 19% |
| Total Carbs 9.92g | 3% |
| Dietary Fiber 1.6g | 5% |
| Sugars 4.2g | 3% |
| Protein 37.5g | 60% |
