Beef Egg Rolls

* Exported from MasterCook *

Beef Egg Rolls

Recipe By : TJ Hill - Appetites Catered
Serving Size : 16 Preparation Time :0:00
Categories : Appetizers Chinese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons peanut oil
1/2 pound cooked beef -- cut into julienne
strips
1/2 pound napa cabbage -- shredded
1/4 cup scallions -- shredded
3 cups bean sprouts -- fresh
4 tree ears -- soaked and slivered
1/2 cup bamboo shoots -- julienne strips of
1/8 pound tiger prawn -- finely minced raw
2 teaspoons soy sauce
1 teaspoon white wine
1/3 cup chicken stock -- unsalted
1 tablespoon cornstarch
16 egg roll skin
2 egg -- well beaten
peanut oil -- for frying

HEAT THE OIL IN A WOK, OVER A MODERATE FLAME ADD THE BEEF, CABBAGE, SCALLIONS,
BEAN SPROUTS, MUSHROOMS, BAMBOO SHOOTS, AND SHRIMP STIR-FRY QUICKLY FOR 1-2 MIN
UTES, UNTIL SHRIMP IS PINK ADD THE SOY SAUCE, WINE, AND CHICKEN STOCK HEAT AND
STIR FOR 2 MINUTES COMBINE CORNSTARCH AND WATER-MIX WELL ADD TO WOK HEAT AND ST
IR UNTIL THICKENED REMOVE FROM HEAT, SEASON TO TASTE ALLOW TO COOL COMPLETELY D
IVIDE FILLING MIXTURE INTO EQUAL PORTIONS PLACE ONE PORTION ONTO THE CORNER OF
EACH SKIN FOLD THE OPPOSITE CORNER OVER THE FILLING TO COVER BRUSH FOLDED CORNE
RS LIGHTLY WITH BEATEN EGG FOLD OVER FILLING AND PRESS GENTLY TO SEAL BRUSH REM
AINING CORNER LIGHTLY WITH EGG MIXTURE ROLL TO REMAINING CORNER, PRESS LIGHTLY
TO SEAL REPEAT WITH REMAINING FILLING AND SKINS HEAT OIL TO 360 DEGREES ADD ROL
LS 1-2 AT A TIME AND FRY UNTIL LIGHTLY BROWNED ON ALL SIDES DRAIN WELL ON A COO
LINR RACK AND BLOT WITH PAPER TOWELS SERVE HOT, WITH ASSORTED DIPPING SAUCES TO
THE SIDE

MasterCook formatted & Busted by Christopher E. Eaves <cea260@airmail.net>


- - - - - - - - - - - - - - - - - -