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Name: Mandarin Egg Roll
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 c Shredded celery; 1 Scallion, shredded; 1 Egg white; lightly beaten; 1/2 c Cooked ground pork; 8 Riceflour egg roll wrappers; Salt and white pepper; 1 ts Sesame seed oil; 1 1/2 c Dried black mushrooms; 1 c Shredded bamboo shoots; 1 c Bean sprouts; 1/2 ts Crushed ginger root; 1 tb Cooking wine; 1/2 ts Crushed fresh garlic; 1/2 c Cooked shrimp; 5 1/4 c Vegetable oil

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INGREDIENTS

1 c Shredded celery
1 Scallion, shredded
1 Egg white; lightly beaten
1/2 c Cooked ground pork
8 Riceflour egg roll wrappers
Salt and white pepper
1 ts Sesame seed oil
1 1/2 c Dried black mushrooms
1 c Shredded bamboo shoots
1 c Bean sprouts
1/2 ts Crushed ginger root
1 tb Cooking wine
1/2 ts Crushed fresh garlic
1/2 c Cooked shrimp
5 1/4 c Vegetable oil

Servings

INSTRUCTIONS

Soak the mushrooms in hot water 15 minutes. Drain, cut off tough stems and shred to make 1/2 cup. Place 1/4 cup oil in a wok over high heat until hot. Add the garlic, ginger and pork. Stir-fry 2 minutes. Add the cooking wine and shrimp and stir-fry 2 minutes. Add the mushrooms and remaining vegetables and stir-fry 2 minutes. Add the sesame seed oil and salt to taste. Mix. Drain off excess liquid and set the vegetable mixture aside. In a clean wok, heat 5 cups vegetable oil to the boiling point, about 400 F. Working with one at a time, lay the egg roll wrappers on the counter and place 1/8 of the reserved vegetable mixture on one end of each. Moisten the edges of the wrapper with the egg white and roll the wrapper, tucking in the ends at both sides of wrapper as you roll. Deep-fry the egg roll about 5 to 10 minute. Remove from oil and drain on paper towels. Temperature(s): HOT Effort: DIFFICULT Time: 00:40 Source: PEKING GARDEN EAST Comments: MILWAUKEE, MEQUON Comments: WINE: TAI-SHAN

NOTES

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Mandarin Egg Roll

1 c Shredded celery
1 Scallion, shredded
1 Egg white; lightly beaten
1/2 c Cooked ground pork
8 Riceflour egg roll wrappers
 Salt and white pepper
1 ts Sesame seed oil
1 1/2 c Dried black mushrooms
1 c Shredded bamboo shoots
1 c Bean sprouts
1/2 ts Crushed ginger root
1 tb Cooking wine
1/2 ts Crushed fresh garlic
1/2 c Cooked shrimp
5 1/4 c Vegetable oil

Soak the mushrooms in hot water 15 minutes. Drain, cut off tough stems and  shred to make 1/2 cup.  Place 1/4 cup oil in a wok over high heat until  hot. Add the garlic, ginger and pork. Stir-fry 2 minutes. Add the cooking  wine and shrimp and stir-fry 2 minutes. Add the mushrooms and remaining  vegetables and stir-fry 2 minutes. Add the sesame seed oil and salt to  taste. Mix. Drain off excess liquid and set the vegetable mixture aside. In  a clean wok, heat 5 cups vegetable oil to the boiling point, about 400 F.  Working with one at a time, lay the egg roll wrappers on the counter and  place 1/8 of the reserved vegetable mixture on one end of each. Moisten the  edges of the wrapper with the egg white and roll the wrapper, tucking in  the ends at both sides of wrapper as you roll. Deep-fry the egg roll about  5 to 10 minute. Remove from oil and drain on paper towels.    Temperature(s): HOT Effort: DIFFICULT Time: 00:40 Source: PEKING GARDEN  EAST Comments: MILWAUKEE, MEQUON Comments: WINE: TAI-SHAN

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Nutrition

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Serving Size: 1 Serving (301g)
Recipe Makes: 4 Servings

Calories: 1873
Calories from Fat: 1653 (88%)

Amt Per Serving		% DV

	Total Fat 183.7g	245 %
	Saturated Fat 13.7g	69 %
	Monounsaturated Fat 115.7g
	Polyunsanturated Fat 51.7g
Cholesterol 0mg		0 %
Sodium 74.7mg		3 %
Potassium 1323mg		35 %
Total Carbohydrate 64.8g		19 %
	Dietary Fiber 9.9g	40 %
	Sugars, other 54.9g
Protein 8.7g		12 %
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: 1873

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