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Oriental Egg Rolls
Makes 14 rolls
8 oz. Ground pork, cooked, drained
1/2 Cup Finely chopped bok choy
1/2 Cup Finely chopped red pepper
2 Green onions, thinly sliced
2 Tbsp. Finely chopped water chestnuts
1 Tbsp. Sweet & sour sauce
2 tsp. Soy sauce
1 tsp. Sesame oil
2 tsp. Cornstarch
1 tsp. Ginger
14 Fresh egg roll wrappers
1 Egg white
Sweet & sour sauce, to serve
Preheat vegetable oil to medium, 350° F., until red light turns off.
Combine pork, bok choy, red pepper, onions and chestnuts; stir until well mixed. Stir in sauces and oil. Sprinkle
cornstarch and ginger over mixture; stir in.
Place 2 tablespoons filling in center of egg roll wrapper. Bring bottom corner of square up to center over the filling.
With pastry brush, brush egg white along top two sides of wrapper. Bring right corner, then left corner in to center; roll
up, then bring top corner over to seal. Repeat process until all egg rolls are made.
Raise basket. Open lid; place 4 rolls in basket. Close lid; lower basket. Deep Fry 2 minutes. Raise basket. Open lid; with
tongs turn rolls over. Close lid; lower basket and Deep Fry 2 to 2-1/2 minutes until golden brown. Raise basket. Open
lid; with tongs remove rolls onto paper towel. Repeat Deep Fry process with remaining rolls.
Serve hot with sweet and sour sauce.
Notes
14
DF-1241 Deep Fryer
65030 MW DF-1241 #66238 10/25/01 2:37 PM Page 14 Sally Mercury:65946 Metalware books:66238: