Ingredients
-
1
-
1/2
-
1/4
-
2
-
1
-
1
-
2
-
1
-
1/2
-
20 - 25
-
-
-
-
-
Directions
Imperial Egg Rolls, This recipe was taken from a Williams-sonoma catalog Stuffed with shrimp and pork, they are basically the only egg rolls I will eat They are great dipped in plum sauce, or with just plain soy sauce, There will be no more take-out egg rolls at my dinner table; these were easy to make & oh so good! I followed the recipe with a couple of minor modifications – used bean sprouts as I couldn’t find the noodles in my local market and I added some button mushrooms (finely chopped) that were left from another dish Thank you SuperSpike for posting this winning recipe!
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Steps
|
1
Done
|
Break Up Cellophane Noodles in to Approximately 1-2 Inch Lengths, and Prepare According to Package Instructions. |
|
2
Done
|
Combine All Ingredients Thoroughly. |
|
3
Done
|
Spoon About 2 Tablespoons of the Mixture Into Each Egg Roll Wrapper and Roll and Seal According to Package Instructions. |
|
4
Done
|
Deep-Fry in Small Batches of 3-4 Eggrolls at 350 Degrees Until Golden Brown and Delicious, About 4 Minutes. |
|
5
Done
|
Drain on Paper Towels & Serve. |
|
6
Done
|
(if You Need to Reheat Them, Be Sure to Do It in the Oven or Toaster Oven Because They Get Rubbery in the Microwave.). |
