Pangsit Goreng

(80 pcs)


20 fresh egg roll skins photo recipe

(or from freezer)

500 gr convert conversionmixed ground beef and pork




2 teaspoons garlic powder

beaten egg

If shown, hover hover for showing photo= photo hover to show conversion table= conversion
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How to prepare:

Mix the ground beef with the spices (at flavour) and roll 80 small meatballs.

Quarter each egg roll skin and put on each quarter a meatball.

Brush the edges with egg and fold each skin to a triangle.

Brush one point of the triangle with some egg and stick it to the opposite point, so it resembles a boat.

Deep-fry the pangsits in hot oil and drain on kitchen paper.

Serve hot with pangsit sauce.

First published: April 12, 2003, Netherlands
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