Ingredients
-
4
-
3
-
1
-
1/2
-
1
-
1
-
1
-
2
-
2 1/2
-
1
-
-
-
-
-
Directions
Egg Rolls, This is soooo good. It was given to me by a Chinese friend and he said it had been passes down in his family for years., These are the very best. I researched many many recepies and these were by far the best., This is soooo good. It was given to me by a Chinese friend and he said it had been passes down in his family for years.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Heat 1 T. Oil in a Large Skillet Over Medium Heat and Cook Eggs Without Stirring, Until Firmed. Flip the Eggs Over and Cook For an Additional 20 Seconds to Firm the Other Side. |
|
2
Done
|
Set Egg Pancake Aside to Cool, Then Slice Into Thin Strips. |
|
3
Done
|
Heat the Remaining Vegetable Oil in a Wok or Large Skillet Over High Heat. Stir in Cabbage, Carrot and Celery Cooking 2 Minutes. Add Mushroom, Pork, Green Onions, Soy Sauce, Salt, Sugar, and Msg; Continue Cooking Until the Vegetables Soften, About 6 Minutes. |
|
4
Done
|
Stir in Sliced Egg, Then Spread Mixture Out Onto a Pan, and Refrigerate Until Cold, About 1 Hour. |
|
5
Done
|
to Assemble the Egg Rolls, Place a Wrapper Onto Your Work Surface With One Corner Pointing Towards You. Place About 3 Tablespoons of Cooled Filling in a Heap Onto the Bottom Third of the Wrapper. |
|
6
Done
|
Brush a Little Beaten Egg White Onto the Top Two Edges of the Wrapper, Then Fold the Bottom Corner Over the Filling and Roll Firmly to the Halfway Point. |
|
7
Done
|
Fold the Left and Right Sides Snugly Over the Egg Roll, Then Continue Rolling Until the Top Corners Seal the Egg Roll With the Egg White. |
|
8
Done
|
Cover Finished Egg Rolls With Plastic Wrap to Keep from Drying Out. |
|
9
Done
|
Heat About 6-Inches of Oil in a Wok or Deep-Fryer to 350 Degrees F (175 Degrees C). |
|
10
Done
|
Fry Egg Rolls 3 or 4 at a Time Until Golden Brown, 5 to 7 Minutes. Drain on Paper Towels. |
