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Receta Thai Egg Rolls (Poa Pee)
by CookEatShare Cookbook

Thai Egg Rolls (Poa Pee)
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Ingredientes

  • 3 black mushrooms
  • 3 1/2 ounce. (1/2 pkg.) rice noodles or possibly cellophane noodles
  • 1 egg
  • 1/2 pound grnd pork
  • 1/2 pound grnd beef
  • 1 c. peeled & shredded carrots
  • 1 c. bean sprouts or possibly 1 c. shredded cabbage
  • 1/2 med. onion, minced
  • 1 tbsp. fresh sauce
  • 1/4 tbsp. pepper
  • 1/2 clove garlic, finely minced
  • 1 teaspoon sugar
  • 16 ounce. pkg. lumpia, thawed (about 25 wrappers)
  • 1/2 c. vegetable oil
  • Sweet & sour sauce

Direcciones

  1. In a small bowl, soak black mushrooms in warm water for 15 min. Drain well in a colander and shred, discarding the stems.
  2. Soak noodles in warm water according to package directions. When soft, drain and cut into 2 inch lengths with a sharp knife or possibly scissors.
  3. In a large bowl, beat egg well. Add in black mushrooms, noodles, pork, beef, carrots, bean sprouts, onion, fish sauce, pepper, garlic and sugar; mix well.
  4. Place 1 wrapper on a flat surface. Cover remaining wrappers with a slightly damp kitchen towel so they do not dry out. Roll up according to directions on "how to wrap egg rolls".
  5. In a large skillet or possibly wok, heat oil over medium heat for 1 minute. Carefully place 3 rolls in oil and fry slowly for about 10 min or possibly till golden. Turn and fry other side 10 min. Keep fried rolls hot in a 200 degree oven.
  6. Cut each egg roll into 4 pcs. Serve warm with individual bowls of sweet and sour sauce. Makes 25 egg rolls.