Ingredients
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1
-
1
-
2 - 3
-
1
-
4
-
1
-
1
-
2
-
1
-
1/2
-
-
-
-
-
Directions
Chinese Egg Rolls, My version of Chinese Egg Rolls. Family and neighbors love these., Perfect! I watched a video that show how to wrap the rolls since I had never done it before and stacked them on a plate and put in frig prior to cooking as instructed. Don’t do that. My roll wraps stuck together tearing some of the wraps. Cook as you use egg wash or you will have sort of a mess. This is a good recipe and will use again., This is as close to the old recipe that I have found, thanks
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Steps
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1
Done
|
Hint: Put Egg Roll Wrappers in Freezer the Night Before and Then Thaw About 1 Hour Before Using. |
|
2
Done
|
This Seems to Make Them Separate More Easily. |
|
3
Done
|
Brown Pork With 1 Tbs Soy Sauce in Wok, Drain, Remove from Wok, and Set Aside. |
|
4
Done
|
Add Peanut Oil to Wok and Stir-Fry Vegetables Until Slightly Wilted. |
|
5
Done
|
(3 or 4 Minutes) Combine Pork and Vegetables in Wok. |
|
6
Done
|
Mix Well Soy Sauce, Hoisin Sauce, Chili Paste, and Cornstarch. |
|
7
Done
|
Add to Meat-Vegetable Mix and Stir Until Mixture Becomes Quite Thick. |
|
8
Done
|
Mixture Should Be Very Sticky With a Minimum of Moisture. |
|
9
Done
|
Cool Mixture to Room Temperature. |
|
10
Done
|
Place Egg Roll Wrapper on Hard, Flat Surface With One Corner Pointing Towards You. |
