Ingredients
1/2 cup carrots, chopped
10 napa cabbage leaves, chopped and en, ds removed
2 stalks bok choi, chopped
4 cup fresh bean sprouts
1/2 medium onion, chopped
4 cloves garlic, minced
1/2 cup bamboo shoots, chopped
1 cup water chestnuts, chopped
1 lb ground pork, cooked
1 lb small shrimp, cooked
1/2 lb ground beef, cooked
1/4 cup cooking wine
1/4 cup soy sauce
3 tbsp sesame oil
1 package egg roll skins or wrappers
1 oil for frying
1 egg, beaten
Directions
Mix filling ingredients together. Put mixture in the freezer awhile to
cool. Warm meat tends to soften the wrappers and make things messy.
Heat vegetable oil in fryer to 325 degrees.
To roll, place about 3 tb filling mixture in the center of the
wrapper. Fold 1 corner over mixture and fold in ends. Continue
rolling. Brush egg mixture on exposed corner of wrapper to help seal
egg roll.
Put egg rolls in hot oil, a few at a time, and fry a few minutes on
each side until golden brown. Remove to drain on paper towels. Serve
warm with soy sauce, hot mustard, or sauce of your choice. Makes 18
egg rolls.
Appeared in the 2 Nov 1994 issue of The Birmingham Post-Herald.
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Servings: 18 egg rolls
Chinese Egg Rolls 2 Recipe brought to you by Recipe Ideas
Categories: Appetizer; Asian; Bread; Breads; Chinese
The History of Recipes
We are able to track the history of `recipes` way back into antiquity, in fact as far as ancient Egypt, and maybe even further. Having said that, these, early cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to food historians is a collection of stone tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful. As we move into The time of the romans around 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes prepared by the Romans. In his scrolls, he tells us how the roman meals were divided into appetizers, entrees and afters, a style of dining still practiced today. Aspicius also tells us how the Roman chefs made use of many different spices, including some that we all recognise such as thyme, rue and asafoetida. As we move on, there were a couple of books which appeared in the 1300s ; a cookery book entitled `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are nothing to do with the curry that is popular today, but instead descriptions of the types of meals prepared by the cooks of the wealthy. Later, in the fifteenth century, people returning from the crusades brought us many new foods and herbs from Arab cuisine, including spices such as parsley and basil. These new culinary innovations led to a surge in manuscripts on cooking, many of which are now in private collections. By the advent of the 20th century, cookery books were starting to become popular mostly as a result of higher levels of literacy, increased leisure time and having more money to spend. The revolution that is television brings us celebrity TV chefs and the recipe books that accompanied them. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Chinese Egg Rolls 2 recipe.
