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Ingredientes
- 1 pound grnd beef
- 1 can (8 ounce.) bamboo shoots, liquid removed and minced
- 4 med. green onions, sliced
- 1 teaspoon 5-spice pwdr
- 1/2 teaspoon sugar
- Vegetable oil
- Warm mustard sauce
- 3 c. cabbage, finely shredded
- 1/2 c. mushrooms, minced
- 2 tbsp. soy sauce
- 1 tbsp. cornstarch
- 1 pound egg roll skins
- Sweet and sour sauce
Direcciones
- Stir-fry pork in wok or possibly 10 inch skillet till brown. Remove pork; drain, reserving 2 Tbsp. fat. Stir-fry cabbage, bamboo shoots, mushrooms, and onions in reserved fat.
- Mix soy sauce, cornstarch, 5-spice, salt and sugar; pour over vegetable mix. Stir-fry 1 minute.
- Mix pork and vegetables. Cover egg roll skins with damp towel to prevent drying. Place 1/4 c. pork mix on center of each egg roll skin. Fold one corner of egg roll skin over filling; overlap 2 opposite corners. Moisten fourth corner with water; fold over to make into roll.
- Heat oil (1 1/2 - 1 3/4 inches) to 300 degrees. Fry 3 to 5 egg rolls at a time till golden, turning once, about 3 min. Drain on paper towels.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 4 servings | |
| Calories 301 | |
| Calories from Fat 181 | 60% |
| Total Fat 20.06g | 25% |
| Saturated Fat 7.82g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 545mg | 23% |
| Potassium 497mg | 14% |
| Total Carbs 8.16g | 2% |
| Dietary Fiber 1.9g | 6% |
| Sugars 3.59g | 2% |
| Protein 21.59g | 35% |
