Egg roll (8 pcs)

Go to all recipes for: Oriental, Ground beef, Deep-fry, Vegetables 

Ingredients:

1 tablespoon oil

200 gr pork mince meat

2 small carrots

2 spring onions

60 gr Chinese cabbage

1 small red bell pepper

60 gr mung bean sprouts

2 garlic cloves

1 teaspoon fresh ginger

8 large egg roll skins

extra:

oil for frying

sweet soy sauce

Preparation:

© Janneke's Recipe pages - oriental meals, ground beef meals

Heat the oil in a pan with thick bottom. Fry minced meat in 5 minutes crumbled and brown over medium heat and till almost all the fluid has evaporated. Put the beef in a bowl.

Stir-fry the chopped cabbage and bell pepper, sprouts, chopped garlic and grated ginger 2 minutes. Add to the beef, mix well and let cool.

Put the egg roll skin diagonal on a work surface, put 4 tablespoons of the mixture on your half of the sheet. Fold the point over, fold the sides to the middle and wrap the dough.

Wet the edges a little and close the egg roll well. Repeat till you're out of skins.

Heat the oil in a (deep-fryer) pan. Place 1 or 2 egg rolls in the hot oil and fry in 3-5 minutes over medium heat golden brown and crisp.

Drain standing up and serve hot with sweet soy sauce or pangsit sauce.