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Slap-Yo-Momma Egg Rolls
Time: 50 mins
Ingredients
- 1 lb ground lean pork
- tonys seasoning, to taste
- 2 cups shredded cabbage
- 3/4 cup chopped celery
- 4 finely chopped green onions
- 4 tablespoons vegetable oil
- 1 cup chopped small baby shrimp
- 1 cup drained and chopped water chestnut
- 1 cup drained and chopped bean sprouts
- 1 minced garlic clove
- 3 -5 tablespoons soy sauce
- 2 teaspoons sugar
- 20 refrigerated egg roll wraps
- oil, for frying
Directions
- 1 In a large skillet, put pork and season to taste.
- 2 Cook on medium heat until no longer pink, then drain off grease.
- 3 Remove pork and set aside.
- 4 Using the same skillet, add vegetable oil, cabbage, celery, and onions.
- 5 Cook until cabbage starts to get tender.
- 6 Add reserved pork, shrimp, water chestnuts, bean sprouts, soy sauce, garlic, and sugar.
- 7 Cook for 5 minutes, or until all liquids are cook out.
- 8 REmove from heat.
- 9 Position egg roll wrapper with one corner facing you.
- 10 Scoop about 1/3 cup filling onto bottom 1/3 of wrapper.
- 11 Follow the directions on the package of eggroll wrappers for assembling the eggrolls.
- 12 In an electric skillet heat 1 inch of oil to 375`, or heat 1 inch oil in wok on medium-low heat for 2 minutes.
- 13 Fry eggrolls 1-2 minutes on each side, or until golden brown.
- 14 Drain on paper towels.
- 15 Let cool slightly before serving.
- 16 Serve with Sweet an Sour sauce.
- 17 Enjoy!
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