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Ingredientes
- Â Â oil
- 1/4 lb pork shoulder, finely minced
- 2 c. bean sprouts, washed and liquid removed
- 1 med onion, finely minced
- 2 stalk celery, finely minced
- 5 x waterchestnuts, finely minced
- 1/4 head cabbage, finely minced
- 4 ounce shrimp, canned, optional
- 1/4 c. soy sauce
- 2 tsp sugar
- 1 tsp salt
- 2 tsp cornstarch
- 1 Tbsp. cool water
- 12 x egg roll wrappers
- 1 x egg white, beaten
- Â Â Chinese mustard, warm
- Â Â Ketchup
- Â Â sweet and sour sauce
Direcciones
- Heat wok. Add in 2 Tbsp. oil and heat till warm but not smoking. Add in pork and cook and stir till light brown, about 3 min. Add in bean sprouts, onion, celery, waterchestnuts, cabbage, shrimp, soy sauce, sugar and salt. Cook and stir 1 minute. Stir in cornstarch mix (cornstarch and cool water), cook and stir 1 minute. Cold mix.
- Brush edge of each egg roll wrapper with egg whipe. Spoon 1/4 c. filling diogonally across center of wrapper. Bring lower point over filling.
- Bring to corners to center and overlap. Roll up and press edge to seal.
- Heat oil for deep frying in wok or possibly skillet. Fry egg rolls a few at a time till lightly browned 3 to 5 min. Serve at once or possibly keep hot for up to 30 min. provide warm mustard, ketchup and sweet and sour sauce for dipping.
- Makes 12 egg rolls.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 12 servings | |
| Calories 138 | |
| Calories from Fat 13 | 9% |
| Total Fat 1.49g | 2% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 786mg | 33% |
| Potassium 145mg | 4% |
| Total Carbs 23.16g | 6% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.47g | 2% |
| Protein 7.76g | 12% |
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