Pangsit Goreng

(80 pcs)

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

Ingredients:

20 fresh egg roll skins

(or from freezer)

500 gr mixed ground beef

pepper

salt

ve-tsin

2 teaspoons garlic powder

beaten egg

Preparation:

© Janneke's Recipe pages - oriental recipes, party foods

Mix the ground beef with the spices (at flavour) and make 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.