Egg Rolls
Total Time: 1 hr 30 mins
Preparation Time: 45 mins
Cook Time: 45 mins
Ingredients
- 1 lb ground beef
- 1/4 cup chinese black mushrooms, rehydrated
- 3/4 cup grated carrot
- 1/2 cup grated onion
- 1/2 cup oyster sauce
- 2 garlic cloves (pressed or chopped)
- 1 cup bean sprouts, cooked
- 1/2 teaspoon salt
- 2 egg yolks
- 25 egg roll wraps
Recipe
- 1 chop black fungus into about 1/8 inch pieces and place in a large mixing bowl.
- 2 add all remaining ingredients except wrappers and egg yokes, and mix together as you would a meat loaf.
- 3 roll and wrap eggrolls according to package direction, using egg yoke as a paste on the final corner to hold it together.
- 4 fry eggrolls submerged in oil over medium high heat about 15 minutes or until they turn a nice golden brown.
- 5 if the package doesn't have directions for rolling, the best way i can describe it is as follows: lay wrappyer out with one corner facing you.
- 6 spoon 1 heaping tbsp of meat mix about 3 inches from the corner facing you and shape into approximate shape of eggroll.
- 7 fold corner facing you over meat and begin to roll about half of wrapper.
- 8 fold in side corners over what you have already rolled.
- 9 continue rolling, holding side corners in to keep it tight.
- 10 when there is approximately 2 inches left, coat final corner with a little egg yoke and finish rolling.
- 11 coat outside of final corner with egg yoke.
- 12 hope that helps.
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