Egg Rolls
| 2 | tablespoons vegetable oil | 1 | pound ground pork |
| 1/2 | cup minced yellow onions | 1 | tablespoon chopped garlic |
| 1 | pound Bok Choy, shredded | 1/2 | pound medium shrimp, peeled, deveined and chopped |
| 1/4 | cup Sake | 1 | lb. fresh bean sprouts, washed and patted dry |
| 1 | tablespoon sugar | 1 | egg, beaten |
| 1/4 | cup green onions, green part only | 20 | (6-inch) egg roll wrappers |
| | | |
|
 |
Preheat fryer. In a wok, heat oil; add pork. Stir fry 3 minutes. Add onions & garlic; cook 2 mins. Add bok choy & shrimp. Season with salt, pepper, soy sauce, sake & sugar. Add sprouts & green onions; mix. Remove from heat; cool completely. Spoon about 1/4 cup of filling in a rectangular shape on the center of each wrapper. Fold in the ends and roll up wrapper using a little egg wash to seal tightly. Repeat until all egg rolls are done. Fry egg rolls until golden brown. Drain on paper towels.
| | |
|
