Eggroll Recipes?!
I have been looking aroud in some cook books I have, but its an odd dish to prepare!.!.!.help please!!!Www@FoodAQ@Com
Answers:
try one of these :)
Best Egg Rolls
INGREDIENTS:
1 pound ground pork
1 teaspoon ground ginger
1 teaspoon garlic powder
1 quart peanut oil for frying
2 tablespoons all-purpose flour
2 tablespoons water 2 cups shredded cabbage
2 ounces shredded carrots
8 (7 inch square) egg roll
wrappers
2 tablespoons sesame seeds
(optional)
DIRECTIONS:
1!. Season pork with ginger and garlic powder and mix thoroughly!. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink!. Set aside!.
2!. In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat!. While oil is heating, combine flour and water in a bowl until they form a paste!. In a separate bowl combine the cabbage, carrots and reserved pork mixture!. Mix all together!.
3!. Lay out one egg roll skin with a corner pointed toward you!. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture!. Fold left and right corners toward the center and continue to roll!. Brush a bit of the flour paste on the final corner to help seal the egg roll!.
4!. Place egg rolls into heated oil and fry, turning occasionally, until golden brown!. Remove from oil and drain on paper towels or rack!. Put on serving plate and top with sesame seeds if desired!.
Awesome Egg Rolls
INGREDIENTS:
6 cups cabbage, shredded
1 carrot, shredded
1/2 cup fresh bean sprouts
1 celery stalk, diced
2 tablespoons chopped onion
(optional)
1 (4 ounce) can shrimp,
drained 2 tablespoons soy sauce
1/8 teaspoon garlic powder
black pepper to taste
1 egg, beaten
cornstarch
20 egg roll wrappers
vegetable oil for frying
DIRECTIONS:
1!. In a large bowl, mix together cabbage, carrots, sprouts, celery, and onion!. Stir in shrimp, soy sauce, garlic powder, and black pepper!.
2!. Pour beaten egg into a skillet placed over medium heat; cook flat and thin, flipping once, until done!. Remove from skillet, cool, and chop finely!. Stir egg into cabbage mixture!. Sprinkle top with cornstarch, mix, and allow to sit 10 minutes!.
3!. Mix 1 tablespoon cornstarch with 2 tablespoons cold water!. Set aside!.
4!. Place 2 or 3 tablespoons of the shrimp mixture into the center of an egg roll skin!. Dip a spoon into the water and cornstarch mixture, and moisten all corners but the bottom corner!. Fold the egg roll skin from the bottom over the mixture, making a tight tube of the shrimp mixture!. Fold corners in from the sides, and press to stick against folded roll!. Then roll the rest of the way!. Repeat with remaining egg roll wrappers!.
5!. Pour vegetable oil into a deep frying pan to a depth of 3 or 4 inches, and heat oil to 350 degrees F (175 degrees C)!. Carefully place egg rolls into hot oil, and fry until golden brown!. Remove to paper towels
Egg Rolls
INGREDIENTS:
1 (16 ounce) package wonton
wrappers
1 pound lean ground beef
1 pound shrimp - peeled,
deveined and coarsely
chopped
5 tablespoons soy sauce
3 tablespoons oyster sauce
1 pound bean sprouts 2 green onions
3 stalks celery, chopped
1 medium head cabbage, finely
shredded
2 cloves garlic, minced
1 teaspoon monosodium
glutamate (MSG)
1 cup vegetable oil
DIRECTIONS:
1!. Place cabbage, bean sprouts, celery, and green onions in a large wok and stir fry over a high heat until vegetables cook down (add a little water if necessary)!. Mix in shrimp, stir fry until cooked!.
2!. In a large skillet, brown ground meat!. Drain grease and add the meat to the vegetable and shrimp mixture!. Continue to fry over a high heat; add oyster sauce, soy sauce, garlic, and MSG!. When well blended, remove mixture from heat!.
3!. Place a tablespoon of the meat and seafood mixture (or more, depending on how large your wonton skins are) into the center of each wonton skin!. Fold the wonton skin over to make a package of the meat mixture inside, and seal the skin closed by dipping your finger in a little water and pressing the ends together!.
4!. Fry the wontons in 1/4 inch of vegetable oil until golden brown
Baked Egg Rolls
INGREDIENTS:
2 cups grated carrots
1 (14!.5 ounce) can bean
sprouts, drained
1/2 cup chopped water
chestnuts
1/4 cup chopped green pepper
1/4 cup chopped green onions
1 garlic clove, minced
2 cups finely diced cooked chicken
4 teaspoons cornstarch
1 tablespoon water
1 tablespoon light soy sauce
1 teaspoon vegetable oil
1 teaspoon brown sugar
1 pinch cayenne pepper
16 egg roll wrappers
DIRECTIONS:
1!. Coat a large skillet with nonstick cooking spray; add the first six ingredients!. Cook and stir over medium heat until vegetable are crisp-tender, about 3 minutes!. Add chicken; heat through!.
2!. In a small bowl, combine cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into chicken mixture!. Bring to a boil!. Cook and stir for 2 minutes; remove from the heat!. Spoon 1/4 cup of chicken mixture on the bottom third of one egg roll wrapper; fold sides toward center and roll tightly!. Place seam side down on a baking sheet coated with nonstick cooking spray!. Repeat with remaining wrappers and filling!. Spray tops of egg rolls with nonstick cooking spray!. Bake at 425 degrees F for 10-15 minutes or until lightly browned!.Www@FoodAQ@Com
Best Egg Rolls
INGREDIENTS:
1 pound ground pork
1 teaspoon ground ginger
1 teaspoon garlic powder
1 quart peanut oil for frying
2 tablespoons all-purpose flour
2 tablespoons water 2 cups shredded cabbage
2 ounces shredded carrots
8 (7 inch square) egg roll
wrappers
2 tablespoons sesame seeds
(optional)
DIRECTIONS:
1!. Season pork with ginger and garlic powder and mix thoroughly!. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink!. Set aside!.
2!. In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat!. While oil is heating, combine flour and water in a bowl until they form a paste!. In a separate bowl combine the cabbage, carrots and reserved pork mixture!. Mix all together!.
3!. Lay out one egg roll skin with a corner pointed toward you!. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture!. Fold left and right corners toward the center and continue to roll!. Brush a bit of the flour paste on the final corner to help seal the egg roll!.
4!. Place egg rolls into heated oil and fry, turning occasionally, until golden brown!. Remove from oil and drain on paper towels or rack!. Put on serving plate and top with sesame seeds if desired!.
Awesome Egg Rolls
INGREDIENTS:
6 cups cabbage, shredded
1 carrot, shredded
1/2 cup fresh bean sprouts
1 celery stalk, diced
2 tablespoons chopped onion
(optional)
1 (4 ounce) can shrimp,
drained 2 tablespoons soy sauce
1/8 teaspoon garlic powder
black pepper to taste
1 egg, beaten
cornstarch
20 egg roll wrappers
vegetable oil for frying
DIRECTIONS:
1!. In a large bowl, mix together cabbage, carrots, sprouts, celery, and onion!. Stir in shrimp, soy sauce, garlic powder, and black pepper!.
2!. Pour beaten egg into a skillet placed over medium heat; cook flat and thin, flipping once, until done!. Remove from skillet, cool, and chop finely!. Stir egg into cabbage mixture!. Sprinkle top with cornstarch, mix, and allow to sit 10 minutes!.
3!. Mix 1 tablespoon cornstarch with 2 tablespoons cold water!. Set aside!.
4!. Place 2 or 3 tablespoons of the shrimp mixture into the center of an egg roll skin!. Dip a spoon into the water and cornstarch mixture, and moisten all corners but the bottom corner!. Fold the egg roll skin from the bottom over the mixture, making a tight tube of the shrimp mixture!. Fold corners in from the sides, and press to stick against folded roll!. Then roll the rest of the way!. Repeat with remaining egg roll wrappers!.
5!. Pour vegetable oil into a deep frying pan to a depth of 3 or 4 inches, and heat oil to 350 degrees F (175 degrees C)!. Carefully place egg rolls into hot oil, and fry until golden brown!. Remove to paper towels
Egg Rolls
INGREDIENTS:
1 (16 ounce) package wonton
wrappers
1 pound lean ground beef
1 pound shrimp - peeled,
deveined and coarsely
chopped
5 tablespoons soy sauce
3 tablespoons oyster sauce
1 pound bean sprouts 2 green onions
3 stalks celery, chopped
1 medium head cabbage, finely
shredded
2 cloves garlic, minced
1 teaspoon monosodium
glutamate (MSG)
1 cup vegetable oil
DIRECTIONS:
1!. Place cabbage, bean sprouts, celery, and green onions in a large wok and stir fry over a high heat until vegetables cook down (add a little water if necessary)!. Mix in shrimp, stir fry until cooked!.
2!. In a large skillet, brown ground meat!. Drain grease and add the meat to the vegetable and shrimp mixture!. Continue to fry over a high heat; add oyster sauce, soy sauce, garlic, and MSG!. When well blended, remove mixture from heat!.
3!. Place a tablespoon of the meat and seafood mixture (or more, depending on how large your wonton skins are) into the center of each wonton skin!. Fold the wonton skin over to make a package of the meat mixture inside, and seal the skin closed by dipping your finger in a little water and pressing the ends together!.
4!. Fry the wontons in 1/4 inch of vegetable oil until golden brown
Baked Egg Rolls
INGREDIENTS:
2 cups grated carrots
1 (14!.5 ounce) can bean
sprouts, drained
1/2 cup chopped water
chestnuts
1/4 cup chopped green pepper
1/4 cup chopped green onions
1 garlic clove, minced
2 cups finely diced cooked chicken
4 teaspoons cornstarch
1 tablespoon water
1 tablespoon light soy sauce
1 teaspoon vegetable oil
1 teaspoon brown sugar
1 pinch cayenne pepper
16 egg roll wrappers
DIRECTIONS:
1!. Coat a large skillet with nonstick cooking spray; add the first six ingredients!. Cook and stir over medium heat until vegetable are crisp-tender, about 3 minutes!. Add chicken; heat through!.
2!. In a small bowl, combine cornstarch, water, soy sauce, oil, brown sugar and cayenne until smooth; stir into chicken mixture!. Bring to a boil!. Cook and stir for 2 minutes; remove from the heat!. Spoon 1/4 cup of chicken mixture on the bottom third of one egg roll wrapper; fold sides toward center and roll tightly!. Place seam side down on a baking sheet coated with nonstick cooking spray!. Repeat with remaining wrappers and filling!. Spray tops of egg rolls with nonstick cooking spray!. Bake at 425 degrees F for 10-15 minutes or until lightly browned!.Www@FoodAQ@Com
Pork Egg Rolls with Sweet and Sour Sauce Recipe courtesy Emeril Lagasse, 2006
Show: Emeril Live
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 tablespoon dark sesame oil
Soy sauce, to taste
1/4 cup sake
1 tablespoon sugar
1 pound fresh bean sprouts, washed and patted dry
1/4 cup green onions, green part only
20 (6-inch) egg roll wrappers
1 egg, beaten, for egg wash
Oil, for frying
Essence, recipe follows
1 1/4 cups Sweet and Sour Sauce, recipe follows
Preheat the fryer!.
In a wok, heat the oil!. When the oil is hot, add the pork!. Season with salt and pepper!. Stir fry for 3 minutes!. Add the onions and garlic, continue to cook for 2 minutes!. Add the bok choy and shrimp!. Season with salt and pepper!. Stir-fry for 1 minute!. Season with the sesame oil, soy sauce, sake and sugar!. Add the sprouts and green onions and mix thoroughly!. Remove from the heat and cool completely!.
To assemble, spoon about 1/4 cup of the filling in a rectangular shape on the center of each wrapper!. Fold in the ends toward the center about 1/4-inch!. Then, beginning at the bottom, roll up the wrapper, like a jelly roll, using a little of the egg wash to seal the end tightly!. Repeat until all of the egg rolls are done!.
Fry the egg rolls in batches until golden brown, stirring occasionally for overall browning, about 2 to 3 minutes!. Remove from the oil and drain on paper towels!. Season the egg rolls with Essence!. Serve warm with the Sweet and Sour Sauce!.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly!.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993!.
Sweet and Sour Sauce:
1 tablespoon vegetable oil
1/2 medium onion, chopped
1/2 teaspoon grated ginger
1/4 cup finely diced pineapple
1/3 cup rice vinegar
1/4 cup ketchup
2 tablespoons chili garlic sauce (recommended: Sriracha)
1/4 cup sugar
1/4 cup chicken broth
2 teaspoons cornstarch
Heat the oil in a small saucepan over medium-high heat!. When hot, add the onions and cook, stirring, until softened, about 2 minutes!. Add the ginger and cook, stirring constantly, for 30 seconds!. Stir in the pineapple, vinegar, ketchup, chili garlic sauce, and the sugar!. Bring the sauce to a simmer and cook, stirring, for 3 minutes!. In a small bowl, whisk together the chicken broth and cornstarch until smooth!. Add to the sauce mixture and bring to a boil!. Cook for 1 minute, remove from the heat, and cool slightly!.
Pour the sauce into a small food processor or blender and pulse several times, if desired!. Alternatively, leave the dipping sauce chunky!. Serve warm!.
Yield: 1 1/4 cupsWww@FoodAQ@Com
Show: Emeril Live
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 tablespoon dark sesame oil
Soy sauce, to taste
1/4 cup sake
1 tablespoon sugar
1 pound fresh bean sprouts, washed and patted dry
1/4 cup green onions, green part only
20 (6-inch) egg roll wrappers
1 egg, beaten, for egg wash
Oil, for frying
Essence, recipe follows
1 1/4 cups Sweet and Sour Sauce, recipe follows
Preheat the fryer!.
In a wok, heat the oil!. When the oil is hot, add the pork!. Season with salt and pepper!. Stir fry for 3 minutes!. Add the onions and garlic, continue to cook for 2 minutes!. Add the bok choy and shrimp!. Season with salt and pepper!. Stir-fry for 1 minute!. Season with the sesame oil, soy sauce, sake and sugar!. Add the sprouts and green onions and mix thoroughly!. Remove from the heat and cool completely!.
To assemble, spoon about 1/4 cup of the filling in a rectangular shape on the center of each wrapper!. Fold in the ends toward the center about 1/4-inch!. Then, beginning at the bottom, roll up the wrapper, like a jelly roll, using a little of the egg wash to seal the end tightly!. Repeat until all of the egg rolls are done!.
Fry the egg rolls in batches until golden brown, stirring occasionally for overall browning, about 2 to 3 minutes!. Remove from the oil and drain on paper towels!. Season the egg rolls with Essence!. Serve warm with the Sweet and Sour Sauce!.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly!.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William and Morrow, 1993!.
Sweet and Sour Sauce:
1 tablespoon vegetable oil
1/2 medium onion, chopped
1/2 teaspoon grated ginger
1/4 cup finely diced pineapple
1/3 cup rice vinegar
1/4 cup ketchup
2 tablespoons chili garlic sauce (recommended: Sriracha)
1/4 cup sugar
1/4 cup chicken broth
2 teaspoons cornstarch
Heat the oil in a small saucepan over medium-high heat!. When hot, add the onions and cook, stirring, until softened, about 2 minutes!. Add the ginger and cook, stirring constantly, for 30 seconds!. Stir in the pineapple, vinegar, ketchup, chili garlic sauce, and the sugar!. Bring the sauce to a simmer and cook, stirring, for 3 minutes!. In a small bowl, whisk together the chicken broth and cornstarch until smooth!. Add to the sauce mixture and bring to a boil!. Cook for 1 minute, remove from the heat, and cool slightly!.
Pour the sauce into a small food processor or blender and pulse several times, if desired!. Alternatively, leave the dipping sauce chunky!. Serve warm!.
Yield: 1 1/4 cupsWww@FoodAQ@Com
EASY EGG ROLLS
Makes 20 egg rolls
? 3/4 lb!. deli sliced ham
? 2 c!. coleslaw mix (shredded cabbage, carrots and other vegetables)
? 1 c!. mung bean sprouts
? 4 green onions, thinly sliced
? 1/3 c!. fish sauce
? 20 (6-in!.) square wonton wrappers (sometimes called egg roll wrappers)
? 1 egg, beaten
? 2 to 4 c!. canola oil
? Bottled duck sauce, to serve
Directions
Preheat oven to 200 degrees!.
To make the filling: Place the ham in a food processor and pulse until it is coarsely ground (or use a knife to finely chop it)!. Transfer the ham to a medium bowl!.
Add the coleslaw mix, sprouts, green onions and fish sauce!. Toss to mix well!.
Set a wonton wrapper flat on the counter, with one of the corners pointed toward you!. Place about 2 tablespoons of the filling across the center of the wonton!. Use a pastry brush to lightly brush the edges of the wonton with egg!. Fold the corner of the wrapper closest to you over the filling, gently tucking the corner under the filling!.
Fold both side corners over the center, then roll the entire thing away from you, creating a tight cylinder!. Set aside and repeat with remaining ingredients!.
Once all the rolls are formed, add about 1 inch of oil to a large, deep saucepan!. Heat the oil over medium until it reaches 350 degrees (use a clip-on or instant-read thermometer)!.
Use a slotted spoon to carefully lower 3 or 4 egg rolls at a time into the oil, frying for about 2 minutes, turning as needed, until crispy and lightly browned!. Transfer the rolls to a paper towel-lined plate to drain!. Repeat with remaining rolls!.
Once the cooked rolls have drained, transfer them to a clean ovenproof plate and place in the oven to keep warm while the remaining rolls cook!. Serve hot with duck sauce!.Www@FoodAQ@Com
Makes 20 egg rolls
? 3/4 lb!. deli sliced ham
? 2 c!. coleslaw mix (shredded cabbage, carrots and other vegetables)
? 1 c!. mung bean sprouts
? 4 green onions, thinly sliced
? 1/3 c!. fish sauce
? 20 (6-in!.) square wonton wrappers (sometimes called egg roll wrappers)
? 1 egg, beaten
? 2 to 4 c!. canola oil
? Bottled duck sauce, to serve
Directions
Preheat oven to 200 degrees!.
To make the filling: Place the ham in a food processor and pulse until it is coarsely ground (or use a knife to finely chop it)!. Transfer the ham to a medium bowl!.
Add the coleslaw mix, sprouts, green onions and fish sauce!. Toss to mix well!.
Set a wonton wrapper flat on the counter, with one of the corners pointed toward you!. Place about 2 tablespoons of the filling across the center of the wonton!. Use a pastry brush to lightly brush the edges of the wonton with egg!. Fold the corner of the wrapper closest to you over the filling, gently tucking the corner under the filling!.
Fold both side corners over the center, then roll the entire thing away from you, creating a tight cylinder!. Set aside and repeat with remaining ingredients!.
Once all the rolls are formed, add about 1 inch of oil to a large, deep saucepan!. Heat the oil over medium until it reaches 350 degrees (use a clip-on or instant-read thermometer)!.
Use a slotted spoon to carefully lower 3 or 4 egg rolls at a time into the oil, frying for about 2 minutes, turning as needed, until crispy and lightly browned!. Transfer the rolls to a paper towel-lined plate to drain!. Repeat with remaining rolls!.
Once the cooked rolls have drained, transfer them to a clean ovenproof plate and place in the oven to keep warm while the remaining rolls cook!. Serve hot with duck sauce!.Www@FoodAQ@Com
Egg Rolls
1/2 pound shrimp
1/4 pound pork, boiled for 15 minutes
1 can bamboo shoots or hearts of palm (optional)
Salt and pepper
10 lettuce leaves
2 cloves garlic, crushed
1 medium size onion, diced
1 teaspoon salt
1 teaspoon freshly ground pepper
fresh lumpia wrappers
De-vein shrimp and cut into small pieces!. Cut pork into small pieces!. Cut bamboo shoots or hearts of palm into thin long strips!.
Saute garlic, diced onion, shrimp and pork for about 10 minutes!. Add bamboo shoots or hearts of palm, salt and pepper to taste, and cook for another 5 minutes!. Drain well!.
On a plate, lay wrapper flat, place a segment of lettuce leaf on wrapper, then put about 2 tablespoons of filling on top of lettuce leaf and roll wrapper!. Seal with a little water and place edges down!. Serve with lumpia sauce and crushed garlic!.Www@FoodAQ@Com
1/2 pound shrimp
1/4 pound pork, boiled for 15 minutes
1 can bamboo shoots or hearts of palm (optional)
Salt and pepper
10 lettuce leaves
2 cloves garlic, crushed
1 medium size onion, diced
1 teaspoon salt
1 teaspoon freshly ground pepper
fresh lumpia wrappers
De-vein shrimp and cut into small pieces!. Cut pork into small pieces!. Cut bamboo shoots or hearts of palm into thin long strips!.
Saute garlic, diced onion, shrimp and pork for about 10 minutes!. Add bamboo shoots or hearts of palm, salt and pepper to taste, and cook for another 5 minutes!. Drain well!.
On a plate, lay wrapper flat, place a segment of lettuce leaf on wrapper, then put about 2 tablespoons of filling on top of lettuce leaf and roll wrapper!. Seal with a little water and place edges down!. Serve with lumpia sauce and crushed garlic!.Www@FoodAQ@Com
LUMPIA (EGG ROLLS)
1 chicken breast cooked
8 oz!. cooked pork
1 cup finely diced celery
8 oz!. cooked shrimp
1/2 cup chopped green onions
4 oz!. fresh bean sprouts
2 tsp!. salt
8 oz!. cabbage
1/2 tsp!. ground black pepper
4 oz!. green beans
2 tbsp!. light soy sauce
2 tbsp!. peanut oil
1 packet egg roll wrappers
4 cloves garlic, finely chopped
Bone skin and dice chicken breast!. Dice pork finely!. Roughly chop shrimp!.
Wash bean sprouts and drain!. Pinch off straggly brown tails and chop roughly!.
Shred cabbage finely, string beans and cut into very thin diagonal slices!.
Heat oil and fry garlic over low heat for one minute, then add chicken, pork, and shrimp and stir fry one minute before adding beans!. Stir fry for two minutes, then add sprouts, cabbage, celery, and onions!. Toss and cook until tender but still crunchy!.
Add seasoning, mix well, then drain away excess moisture!.
For fried Lumpia, put filling on egg roll wrapper and roll up, moistening tip to seal!. Fry in deep oil heated to 375 for two minutes or until golden brown and crisp!. Drain on absorbent paper and serve with favorite sauce!. Enjoy!Www@FoodAQ@Com
1 chicken breast cooked
8 oz!. cooked pork
1 cup finely diced celery
8 oz!. cooked shrimp
1/2 cup chopped green onions
4 oz!. fresh bean sprouts
2 tsp!. salt
8 oz!. cabbage
1/2 tsp!. ground black pepper
4 oz!. green beans
2 tbsp!. light soy sauce
2 tbsp!. peanut oil
1 packet egg roll wrappers
4 cloves garlic, finely chopped
Bone skin and dice chicken breast!. Dice pork finely!. Roughly chop shrimp!.
Wash bean sprouts and drain!. Pinch off straggly brown tails and chop roughly!.
Shred cabbage finely, string beans and cut into very thin diagonal slices!.
Heat oil and fry garlic over low heat for one minute, then add chicken, pork, and shrimp and stir fry one minute before adding beans!. Stir fry for two minutes, then add sprouts, cabbage, celery, and onions!. Toss and cook until tender but still crunchy!.
Add seasoning, mix well, then drain away excess moisture!.
For fried Lumpia, put filling on egg roll wrapper and roll up, moistening tip to seal!. Fry in deep oil heated to 375 for two minutes or until golden brown and crisp!. Drain on absorbent paper and serve with favorite sauce!. Enjoy!Www@FoodAQ@Com
http://www!.youtube!.com/results!?search_qu!.!.!.Www@FoodAQ@Com