Egg Rolls

Name: Egg Rolls
Ingredients: 1 lb. fresh mushrooms, sliced; 1/2 lb. shredded cabbage (Chinese); 2 carrots, shredded; 1/2 medium onion, chopped; 1 c. chopped celery; 1/2 lb. bean sprouts (fresh); 1/4 c. oil (peanut or canola); cooking oil; 4 chicken bouillon cubes or 1 can broth; 2 Tbsp. soy sauce; 2 Tbsp. sugar; cornstarch to thicken; egg roll wrappers; pepper to taste; 1/2 lb. meat (optional; chicken or shrimp)

15 ingredients

5 steps

Ingredients

1 lb. fresh mushrooms, sliced
1/2 lb. shredded cabbage (Chinese)
2 carrots, shredded
1/2 medium onion, chopped
1 c. chopped celery
1/2 lb. bean sprouts (fresh)
1/4 c. oil (peanut or canola)
cooking oil
4 chicken bouillon cubes or 1 can broth
2 Tbsp. soy sauce
2 Tbsp. sugar
cornstarch to thicken
egg roll wrappers
pepper to taste
1/2 lb. meat (optional; chicken or shrimp)

Directions

1

In wok or skillet, heat 1/4 cup oil; add onion and carrots. Cook for 5 minutes; meat also, if used in recipe.
2

Add all other ingredients; simmer until tender and add cornstarch.
3

Wrap and fry in oil until crisp on each side.
4

Drain on paper towels.
5

Serve with hot or mild Chinese mustard and sweet and sour sauce.