EGG ROLLS egg rolls 20 large square egg roll wraps 1 lb ground/mince beef (or ground/mince chicken) 2 cups of finely chopped cabbage 3 green onions, finely chopped 1/2 cup of shredded carrots 1/4 lb bean sprouts 1 teaspoon of minced ginger vegetable oil (for frying) 2 tablespoons oyster sauce black pepper (to taste) sweet and sour sauce Nutritional information for one serving: Calories: 148 Calories from fat: 35 Total fat: 3.9g Cholesterol: 18mg Total carbs: 19.9g Protein: 7.7 Cooking Directions 1.In a wide skillet, stir-fry the meat and ginger over high heat for about 2-3 minutes (untily lightly browned).. 2.Add the cabbage, green onions, bean sprouts and carrot; cook for about 2 minutes.. 3.Stir in the oyster sauce and season to taste with black pepper.. 4.Remove from the heat and let the mixture cool.. 5.Use 2 tablespoons for each egg roll.. 6.To wrap: place the filling diagonally on the wrapper, fold the corner over the filling, roll roughly half-way to cover the filling, fold up both sides roughly against the filling; moisten the ends of last flap with water, roll over flap to seal; lay flap side down until ready to cook.. 7.Deep fry them in oil (in a wok or skillet over the stove) for about 2-3 minutes (until golden brown), turning occasionally.. 8.Drain on paper towels.. 9.Serve warm with sweet and sour sauce
Posted on: Tue, 16 Sep 2014 12:23:20 +0000
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