Egg Rolls

Ingredients

Instructions

  • 3 tbls. oil
  • 2 c. bamboo shoots
  • bean sprouts
  • 3 tbls. soy sauce
  • 2 tbls. onion
  • 1 lb. uncooked lean pork
  • 1 tbls. sherry
  • 1 tbls. cornstarch
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1 tbls. grated fresh ginger
  • 1/2 c. cold water
  • 1 tbls. cornstarch
  • egg roll skins
 In 1 tbls. oil, slightly saute finely chopped bamboo shoots. Add bean sprouts and heat thoroughly. Add 2 tbls. soy sauce, saute for 1 minute and remove from pan. Heat 1 tbls. oil and saute onion. Remove from pan. Dredge pork in mixture of 1 tbls. soy saute sherry, 1 tbls. cornstarch, salt and sugar. Reheat pan and add 1 tbls. oil and saute the pork. Add the vegetables and ginger. Spread 1 1/2 tsp. of mixture on each egg roll skin. Fold and roll.

Moisten edges with mixture of 1 tbls. cornstarch and 1/2 C. water. Deep fat fry at 390 until brown. Drain well.