Using ingredient egg roll skins
Chinese Egg Rolls
- 10 napa cabbage leaves
- 4 bean sprouts
- 4 garlic (cloves)
- 2 stalks bok choi
- 1 egg
- 1 oil for frying
- 1/2 onion
- 260 gr pork
- 250 gr shrimp
- 240 ml water chestnuts
Egg Rolls
- 4 mushroom (fresh chopped)
- 2 green onion
- 1 egg enough oil to deepfry (beaten)
- 1/4 shreded bamboo shoots (canned)
- 450 gr egg roll skins
- 270 gr bean sprouts (chopped fresh)
- 140 gr roast pork (diced)
- 60 ml water chestnuts
- 30 ml soy sauce
- 16 ml seseme oil
Egg Rolls #1
- 4 mushroom (fresh chopped)
- 2 green onion
- 1 egg enough oil to deep fry (beaten)
- 1/4 bamboo shoots (shredded)
- 450 gr egg roll skins
- 270 gr bean sprouts (chopped)
- 140 gr roast pork (diced)
- 60 ml water chestnuts
- 30 ml soy sauce
- 16 ml sesame oil