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Receta Egg Rolls (Spring Rolls)
by CookEatShare Cookbook

Egg Rolls (Spring Rolls)
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Ingredientes

  • 1 pound egg roll wrappers (16 to 18)
  • 1/2 pound unseasoned sausage or possibly pork
  • 1/2 pound fresh shrimp, shelled and cut
  • 1/2 c. mushrooms, chopped
  • 1/2 c. bamboo shoots, chopped
  • 1/2 c. water chestnuts, chopped
  • 1/2 c. green onions, chopped
  • 1 c. celery, chopped
  • 2 c. bean sprouts, 1/2 pound cleaned

Direcciones

  1. Combine and set aside: 1/2 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon MSG 1 tbsp. soy sauce 1 tbsp. sherry 1 tbsp. water
  2. In a heated and oiled wok, saute/fry the meat and mushrooms for 2 min. Add in the shrimp and cook for one minute, when the shrimp turns pink, add in the cornstarch mix and cook till liquid thickens. Pour into bowl and set aside.
  3. In same wok, add in 2 tbsp. oil; heat, add in celery, green onions, water chestnuts, bamboo shoots and bean sprouts and saute/fry 2 min. Add in to meat. Mix thoroughly and cold a little.
  4. On each egg roll skin, place about 1/4 c. filling on lower corner. Fold envelope style, sealing with a little egg or possibly water. Stack till all are done. Heat 6 c. oil or possibly Crisco (48 ounce.) to 375 degrees. Fry two or possibly three at a time till brown, about 5 min. Keep hot in low oven till ready to serve.