Egg Rolls

1 review, 5 star(s). 100% would make again

Ready in 1 hour


2 tablespoon Vegetable oil
4 cup Celery; finely chopped
1 head Bok Choy; shredded
1/2 pound Bean sprouts; rinsed
3 each Mushrooms; cut into 1/4" slices (1/2 c.)
2 teaspoon Salt
1 teaspoon Rice Wine; (optional)
1 teaspoon Soy sauce
1/2 teaspoon Splenda; or Sugar
1 teaspoon Cornstarch; dissolved in 2 t. water
24 Egg roll wrappers

Original recipe makes 12



Pour 2 T. oil into hot wok or skillet, add celery and stir fry 5 min. Add bok choy and stir fry 2 min. Add salt, mushrooms and sprouts and mix together. Add wine, soy sauce, sugar, stir fry 1 min. Cook over med heat, stirring constantly til liquid boils. Add cornstarch mixture, and cook til liquid is slightly thickened. Transfer to a bowl and cool.

Put 1/4 c. filling on each wrapper, placing it diagonally across wrapper. Lift lower triangular point over filling and tuck under filling. Bring end "flaps" over, brush the upper exposed triangle with lightly beaten egg and roll into a neat package.

Heat 3 c. oil to 375?. Fry 5-6 egg rolls at a time.

Verified by stevemur
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Calories Per Serving: 121 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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[I posted this recipe.]
angeal 6y ago

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