Blend soy sauce and sherry with cornstarch. Set aside. Heat Wok (med. high). Add 1 tbs. oil. Add cabbage, mushrooms and onions-stir fry 2 min. Remove and set aside. Add beef, garlic, and red pepper to wok- cook until beef is no longer pink. Spoon off fat. Add soy sauce mixture. Stir fry till boils and thickens (about 2 min) Return cabbage mixture; Heat through, mixing well. *** Place each egg roll wrapper with one point toward edge of counter. Spoon filling across and just below center (1/3 c ). Fold side points over filling, forming an envelope shape. Moisten inside edges with beaten egg and roll toward point. Pour 1/2 in. oil in large skillet. Heat to 375. Fry egg rolls, 2 or 3 at a time for 2 min per side or till crisp and golden brown. Drain on paper towels. Serve with sweet and sour sauce and hot mustard. *** Egg roll filling may be made ahead to this point; cover and refrigerate up to 24 hours. When ready to use, heat mixture until hot and place in wrappers. NOTES : Copied from the files of Dianne Waller Recipe by: Light & Easy Chinese Cookbook Posted to MC-Recipe Digest V1 #794 by Dianne Waller
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|Serving Size: 1 Serving (93g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 5 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 2.2mg||1 %|
|Sodium 349mg||12 %|
|Potassium 101.2mg||3 %|
|Total Carbohydrate 20.1g||6 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 19.3g|
|Protein 3g||4 %|
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Calories per serving: 102
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