Recipes From China #319
with
Chyou
Egg Rolls
INGREDIENTS
one pound lean ground beef
one onion
half teaspoon dried minced garlic
two tablespoons soy sauce
half teaspoon salt
half teaspoon ground black pepper
two tablespoons sherry
one teaspoon ground ginger
one large head cabbage
quarter cup water
one tablespoon vegetable oil
one teaspoon white sugar
two tablespoons soy sauce
two tablespoons sherry
half teaspoon salt
half teaspoon ground black pepper
two quarts vegetable oil for deep frying
one (16 ounce) package egg roll wrappers
PROCESS
In a large skillet over medium-high flame, brown beef, then mix in onion, garlic, two tablespoons soy sauce, half teaspoon salt,half teaspoon pepper, two tablespoons sherry, and ginger. Continue to saute just till onions are tender. Transfer mixture to a bowl and set aside.
In the same skillet, saute cabbage with water, one tablespoon oil, sugar, and remaining soy sauce, sherry, salt, and pepper. Continue to saute till cabbage is crisp-tender, about five minutes. Return meat mixture to pan and stir together with cabbage over low heat till heated through. Remove from fire.
Add oil into a deep pan and heat to 350 degrees F. Fill each egg roll wrapper with approximately quarter cup of filling and roll up according to package directions. Fry in preheated oil till golden brown. Drain on paper towels and serve hot.
Hope you enjoyed it!
