===========================================================================
 BBS: The GWE BBS [ASV/CIN]
Date: 07-18-94 (01:44)             Number: 390
From: Z PEGASUS #2 @1219000*1      Refer#: NONE
  To: ALL #1 @1219000*1             Recvd: NO  
Subj: Chinese Egg Rolls              Conf: (37) Home Cooki
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---------- Recipe via Meal-Master (tm) v8.01

      Title: Chinese Egg Rolls
 Categories: Chinese, Appetizers
      Yield: 6 servings

    1/2 c  Soy sauce                                Salt and pepper
    1/4 c  Water                               1 lb Bean sprouts thoroughly
      1    Mashed garlic clove                      -cleaned
           Juice from 1/4 lemon                     Egg roll wrappers
      1    Quartered roasting chicken          1    Lightly beaten egg white
      2 lb Lean pork tenderloin                     Vegetable oil for frying
      3 tb Vegetable oil                            DIPPING SAUCE:
      1    Finely sliced celery stalk        1/2 c  Soy sauce
      1 sm Head cabbage finely diced           1 ts Dry mustard
      3    Finely diced large onions           1 ts To 3 ts garlic powder
      1 pk (8-oz) finely diced fresh           1 ts Vinegar
           -mushrooms                          1 ts Brown sugar
           Soy sauce to taste

  Mix together, soy sauce, water, garlic and lemon juice. Add the chicken and
  pork. Cover tightly and marinate overnight. Roast the chicken and the pork
  together in a 350 degree oven until done. The chicken takes about an hour.
  The pork takes about an hour and a half. When cool, cut into matchstick
  pieces. Set aside. In a wok, or dee-sided frying pan, warm the oil. Over
  medium heat, add the celery, cabbage, onions and mushrooms. Stir fry until
  celery and onions are tender. Add chicken and pork. Stir until heated
  through. Add soy sauce, salt and pepper to taste. Remove this mixture from
  heat. Stir in bean sprouts. When working with egg roll wrappers be sure to
  cover them with a damp cloth to prevent them from drying out. To fill each
  roll, mound about 2 heaping tablespoon of filling just below the center of
  the egg roll. Fold bottom corner up over filling to cover, then fold in the
  two outside corners. Roll closed, sealing shut with a bit of egg white. Put
  oil in a wok or large pan to a depth of about 2 inches - deep enough to
  cover the egg rolls. Over medium-high heat, warm the oil and carefully add
  the egg rolls, one at a time. Deep fry about 2-3 minutes, until golden
  brown on both sides, turning once. May be kept warm in 200 degree oven
  until serving time. Serve with dipping sauce.

  DIPPING SAUCE: Combine soy sauce, mustard, garlic powder, vinegar and brown
  sugar.

  NOTE: Egg rolls may be frozen after frying and cooled. Reheat in oven to
  serve.

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  OLX 2.1 TD  CompuTerms! RAM: How some folks put disks into drives.

                          VQWK 6.20 [Rev H - 04/04/94]
