 |
Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 24 |
|
Another traditional asian/chinese appetizer much easier than the recipe appears and wonderful flavors Ingredients:
1 pound meduim sprimp shelled and deveined |
1 pound boneless lean pork |
4 oz fresh muchrooms |
8 to 10 green onions |
1 red bell pepper |
1/2 head bok choy or napa cabbage |
1 8 oz can water chestnuts drained |
1 and 1/2 tablespoons soy sauce |
3 tablespoons sherry |
2 teaspoons minced fresh ginger |
1 teaspoon sugar |
1/2 teaspoon salt |
1/4 cup water |
1 and 1/2 tablespoons cornstarch |
24 spring roll or egg roll wrappers |
oil for frying |
Directions:
1. Finely chop shrimp, pork.,muchrooms, onions, red pepper, cabbage,and water chestnuts
2. place chopped ingredienats in a large bowl
3. add sherry, soy sauce, ginger, sugar, and salt mixing well
4. blend water and cornstarch in a small bowl
5. place about 1/4 cup of filling mix evenly across one corner of each wrapper
6. brush cornstarch mix evenly over all the edges of warppers
7. carefully roll wrappers around the filling folding in the corners to seal
8. heat oil in wok or large skillet over high heat to 375 degrees. Cook 3 or 4 rolls at a a time unil golden brown
9. drain on paper towels
10. serve with favorite dipping sauces
|
|