Egg roll (8 pcs)
1 tablespoon oil
2 small carrots
2 spring onions
1 small red bell pepper
2 garlic cloves
1 teaspoon fresh ginger
oil for frying
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© Janneke's Recipe pages - oriental meals, ground beef meals
How to prepare:
Heat the oil in a thick-bottomed pan. Stir-fry ground pork in 5 minutes to crumbles and brown over medium heat till all fluid has evaporated. Spoon the beef in a bowl.
Stir-fry the chopped cabbage, bell pepper, sprouts, chopped garlic and grated ginger 2 minutes. Add to the beef-mixture, mix well and let cool.
Place an egg roll skin diagonally on a work surface, spoon 4 tablespoons of the mixture on your half of the sheet. Wet the edges of the skin a bit. Fold the edge, pointing towards you, over the filling, fold the left en right edges to the middle and wrap.
Close the egg roll firm, using some water.
Repeat till you're out of skins.
Heat the oil in a (deep-fryer) pan. Fry 1 or 2 egg rolls in the hot oil for 3-5 minutes till golden brown and crisp.
Drain standing up and serve hot with sweet soy sauce or pangsit sauce.
First published: April 12, 2003, Netherlands
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