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Name: Chinese Egg Rolls #3
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Chinese
Ingredients: 3 tb Vegetable oil; 1 pk (8-oz) finely diced fresh; 1/2 c Soy sauce; 1/4 c Water; 1 Finely sliced celery stalk; 1 ts Vinegar; 1 Clove garlic; mashed; 3 Finely diced large onions; Soy sauce to taste; 1 Lightly beaten egg white; 1 lb Bean sprouts; thoroughly; Egg roll wrappers; 1 ts Dry mustard; 3 ts Garlic powder; 1/2 c Soy sauce; 1/4 Lemon juice of; 1 sm Head cabbage finely; Salt and pepper; 1 -(up to); 2 lb Lean pork tenderloin; Vegetable oil for frying; 1 ts Brown sugar; 1 Quartered roasting chicken

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INGREDIENTS

3 tb Vegetable oil
1 pk (8-oz) finely diced fresh
1/2 c Soy sauce
1/4 c Water
1 Finely sliced celery stalk
1 ts Vinegar
1 Clove garlic; mashed
3 Finely diced large onions
Soy sauce to taste
1 Lightly beaten egg white
DIPPING SAUCE
1 lb Bean sprouts; thoroughly
Egg roll wrappers
1 ts Dry mustard
3 ts Garlic powder
1/2 c Soy sauce
1/4 Lemon ; juice of
1 sm Head cabbage finely
Salt and pepper
1 -(up to)
2 lb Lean pork tenderloin
Vegetable oil for frying
1 ts Brown sugar
1 Quartered roasting chicken

Servings

INSTRUCTIONS

Date: Wed, 8 May 1996 00:15:00 -0400 From: BobbieB1@aol.com Mix together, soy sauce, water, garlic and lemon juice. Add the chicken and pork. Cover tightly and marinate overnight. Roast the chicken and the pork together in a 350 degree oven until done. The chicken takes about an hour. The pork takes about an hour and a half. When cool, cut into matchstick pieces. Set aside. In a wok, or dee-sided frying pan, warm the oil. Over medium heat, add the celery, cabbage, onions and mushrooms. Stir fry until celery and onions are tender. Add chicken and pork. Stir until heated through. Add soy sauce, salt and pepper to taste. Remove this mixture from heat. Stir in bean sprouts. When working with egg roll wrappers be sure to cover them with a damp cloth to prevent them from drying out. To fill each roll, mound about 2 heaping tablespoon of filling just below the center of the egg roll. Fold bottom corner up over filling to cover, then fold in the two outside corners. Roll closed, sealing shut with a bit of egg white. Put oil in a wok or large pan to a depth of about 2 inches - deep enough to cover the egg rolls. Over medium-high heat, warm the oil and carefully add the egg rolls, one at a time. Deep fry about 2-3 minutes, until golden brown on both sides, turning once. May be kept warm in 200 degree oven until serving time. Serve with dipping sauce. DIPPING SAUCE: Combine soy sauce, mustard, garlic powder, vinegar and brown sugar. NOTE: Egg rolls may be frozen after frying and cooled. Reheat in oven to serve. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LISTSERVER MM-RECIPES DIGEST V3 #129 From the MealMaster recipe list. Downloaded from G Internet, G Internet.

NOTES

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Chinese Egg Rolls #3

3 tb Vegetable oil
1 pk (8-oz) finely diced fresh
1/2 c Soy sauce
1/4 c Water
1 Finely sliced celery stalk
1 ts Vinegar
1 Clove garlic; mashed
3 Finely diced large onions
 Soy sauce to taste
1 Lightly beaten egg white
 DIPPING SAUCE
1 lb Bean sprouts; thoroughly
 Egg roll wrappers
1 ts Dry mustard
3 ts Garlic powder
1/2 c Soy sauce
1/4 Lemon juice of
1 sm Head cabbage finely
 Salt and pepper
1 -(up to)
2 lb Lean pork tenderloin
 Vegetable oil for frying
1 ts Brown sugar
1 Quartered roasting chicken

Date: Wed, 8 May 1996 00:15:00 -0400    From: BobbieB1@aol.com  Mix together, soy sauce, water, garlic and lemon juice. Add the chicken and  pork. Cover tightly and marinate overnight. Roast the chicken and the pork  together in a 350 degree oven until done. The chicken takes about an hour.  The pork takes about an hour and a half. When cool, cut into matchstick  pieces. Set aside. In a wok, or dee-sided frying pan, warm the oil. Over  medium heat, add the celery, cabbage, onions and mushrooms. Stir fry until  celery and onions are tender. Add chicken and pork. Stir until heated  through. Add soy sauce, salt and pepper to taste. Remove this mixture from  heat. Stir in bean sprouts. When working with egg roll wrappers be sure to  cover them with a damp cloth to prevent them from drying out. To fill each  roll, mound about 2 heaping tablespoon of filling just below the center of  the egg roll. Fold bottom corner up over filling to cover, then fold in the  two outside corners. Roll closed, sealing shut with a bit of egg white. Put  oil in a wok or large pan to a depth of about 2 inches - deep enough to  cover the egg rolls. Over medium-high heat, warm the oil and carefully add  the egg rolls, one at a time. Deep fry about 2-3 minutes, until golden  brown on both sides, turning once. May be kept warm in 200 degree oven  until serving time. Serve with dipping sauce.    DIPPING SAUCE: Combine soy sauce, mustard, garlic powder, vinegar and brown  sugar.    NOTE: Egg rolls may be frozen after frying and cooled. Reheat in oven to  serve.    MM-RECIPES@IDISCOVER.NET    MEAL-MASTER RECIPES LISTSERVER    MM-RECIPES DIGEST V3 #129    From the MealMaster recipe list.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (260g)
Recipe Makes: 6 Servings

Calories: 272
Calories from Fat: 119 (44%)

Amt Per Serving		% DV

	Total Fat 13.3g	18 %
	Saturated Fat 2.4g	12 %
	Monounsaturated Fat 7.1g
	Polyunsanturated Fat 3.1g
Cholesterol 98.3mg		30 %
Sodium 801.8mg		28 %
Potassium 651.2mg		17 %
Total Carbohydrate 4.1g		1 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 3.4g
Protein 33g		47 %
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.

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Calories per serving: 272

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