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Egg roll (thing)
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(
thing
)
by
xona
Fri May 10 2002 at 20:20:05
Egg Rolls
1 package
egg roll wrappers
1 lb thinly sliced
steak
,
pork
or
chicken
1/3 lb fresh
bean sprouts
(or 1 can)
1 small package of
mung bean noodles
or extra-thin
vermicelli noodles
10 or so
mushrooms
, washed and thinly
chopped
2 medium
carrots
, washed and thinly chopped
1 medium head of
cabbage
, washed and finely chopped
4 bunches
green onions
, washed and thinly
sliced
1 clove
garlic
dash each of
dark shoyu
and
light shoyu
(or 3 tb of
soy sauce
)
2 tablespoons of
creamy peanut butter
2 cups
vegetable oil
, plus 2 tablespoons
First, wash and slice the
meat
into small, thin strips or cubes. In a large skillet, warm up two tablespoons of vegetable oil over medium heat.
Press
and
mince
clove of garlic, then add to pan with a handful of the sliced green onions and the
shoyu
. Cook until garlic and onions are soft, then add meat. Cook to desired doneness and set aside.
Boil mung bean noodles (or vermicelli) according to package directions, drain, and set aside with an
ice cube
to cool(the ice cube will keep the noodles from sticking together too much). In a large bowl, combine cabbage, green onions, mushrooms, carrots, bean sprouts, meat mixture, and noodles. Leave the
ice cube
out if it hasn’t melted already.
In a large
pot
, pour two cups of vegetable oil(if the pot is
extra large
, pour more as needed – there should be approximately two inches of oil standing in the bottom) and set stove to medium low.
To
roll
each egg roll, position the wrapper so it is in a
diamond shape
with a
point
facing you. With a large spoon (or
chopsticks
if you’re feeling
dextrous
), place an amount about the size of a
plum
in the middle of the wrapper. Lay the sides of the wrapper over the mixture, then the bottom point, then roll it away from you. If rolled correctly, you should have a small flap – the last corner – above the roll. Smear this with a little
peanut butter
to seal egg roll closed.
Carefully place each egg roll into the oil to cook. Cook approximately 5 minutes to a side or until golden brown. Drain on
paper towels
before serving.
Yield: 20-25 egg rolls
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