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.
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.
|Serving Size: 1 Serving (17g)|
|Recipe Makes: 80 Servings|
|Calories from Fat: 2 (15%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 13
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