EGG ROLLS
These are the best egg rolls ever. I don't like the egg rolls that you can get at a chinese restaurants...this is the only kind I will eat. My mom would make these once in a while, they were always a BIG treat...she got the recipe from a friend a LONG time ago when my dad was in the military. If you have some extra time to spend try these...you won't be dissapointed at all!!
Provided by Katrina
Categories Onions
Time 50m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 15
Steps:
- Brown beef w/ginger root.
- Drain.
- Add onion, mushrooms, bean sprouts and green onions to beef mixture.
- Cook for another 5 min.
- Combine soy sauce.
- wine, sugar, pepper and sesame oil and add to mixture, cook for another 2 min.
- Stir together cornstarch and water.
- Add to beef mixture until it thickens.
- Add a spoonfull of beef mixture to each egg roll, moisten the edges w/ water and roll into the shape of an egg roll.
- (Start rolling from one corner, stop in the middle and fold over the other two edges and continue rolling).
- Heat about 2-3 in.
- oil in a skillet.
- Put egg rolls in and watch until they turn golden brown, turn and cook other side until golden brown.
- Put finished egg rolls on paper towel to drain extra oil.
- ENJOY!
Nutrition Facts : Calories 55.7, Fat 3.4, SaturatedFat 1.2, Cholesterol 12.8, Sodium 138.8, Carbohydrate 1.9, Fiber 0.1, Sugar 1.1, Protein 3.9
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