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Egg Rolls (Chi Tan Chuan) Recipe

by CookEatShare Cookbook

Ingredients

1 pound grnd beef 1 can (8 ounce.) bamboo shoots, liquid removed and minced 4 med. green onions, sliced 1 teaspoon 5-spice pwdr 1/2 teaspoon sugar Vegetable oil Warm mustard sauce

3 c. cabbage, finely shredded 1/2 c. mushrooms, minced 2 tbsp. soy sauce 1 tbsp. cornstarch 1 pound egg roll skins Sweet and sour sauce

Directions

1. Stir-fry pork in wok or possibly 10 inch skillet till brown. Remove pork; drain, reserving 2 Tbsp. fat. Stir-fry cabbage, bamboo shoots, mushrooms, and onions in reserved fat.
2. Mix soy sauce, cornstarch, 5-spice, salt and sugar; pour over vegetable mix. Stir-fry 1 minute.
3. Mix pork and vegetables. Cover egg roll skins with damp towel to prevent drying. Place 1/4 c. pork mix on center of each egg roll skin. Fold one corner of egg roll skin over filling; overlap 2 opposite corners. Moisten fourth corner with water; fold over to make into roll.
4. Heat oil (1 1/2 - 1 3/4 inches) to 300 degrees. Fry 3 to 5 egg rolls at a time till golden, turning once, about 3 min. Drain on paper towels.

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