Lg Batch, best ever
Mix the meats,Sichuan sc., ginger, garlic, soy sc, and corn starch in a lg bowl & set aside to marinate. Stir fry the vegetables in small batches just until they are more crisp than tender. Drain & reserve the juices of each batch of veggies before putting them into a lg bowl. Stir fry the meat also in small batches, & drain & reserve juices before adding to the drained veg's. Mix all cooked ingredients well & chill thoroughly.
To roll... take a wrapper, place it on a cutting board in front of you so that it looks like a diamond. Using a pastry brush, brush all outer edges with the flour/water mixture. Place a lg spoonful of veg/meat mix in the center of the wrapper.bring the bottom corner up & over the mix, bring the 2 side corners up & in towards the center. Tucking the mix in tightly with the wrapper, roll forward to close. I generally touch each seam with flour glue as I go so there is less chance of leaking while it fries. Place finished rolls on a parchment lined jelly roll pan. When pan is full cover with clean linen kitchen towel.
To cook...
Fry in 350° peanut oil turning rolls to ensure even cooking. Remove to paper lined tray, serve with sweet/sour sauce & hot mustard sauce.
Can be frozen, but only after cooking, re-fry to reheat for best results, but can be microwaved.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (17g) | ||
Recipe Makes: 80 Servings | ||
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Calories: 13 | ||
Calories from Fat: 2 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 7mg | 2 % | |
Sodium 6.7mg | 0 % | |
Potassium 37.6mg | 1 % | |
Total Carbohydrate 0.1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.1g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 13
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