Fried Egg Rolls - Recipe

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FRIED EGG ROLLS

1 tbsp. sugar
1/2 tsp. salt
1 1/2 tbsp. cornstarch
1 tbsp. soy sauce

#2:
4 to 6 c. cabbage, shredded
2 c. celery, shredded
3 c. carrots, shredded

#3:
1/2 tsp. salt
1 tbsp. sugar
1 tsp. pepper
1 tsp. sesame oil
1 tsp. garlic

PASTE:

2 tbsp. flour
2 tbsp. water

STUFFING:

1 1/2 c. shredded lean pork or chicken

Shred meat and #1. Marinate for 1/2 hour.

Put in 2 tablespoons hot oil, stir fry well until meat changes color.

Put #2 with #3, stir until well mixed.

Use about 2 tablespoons meat and vegetable mixture, then wrap well. Using paste to seal edges. Fry in hot deep oil (3 cups). Test by using a bit of wrapper. When it floats to top, oil is ready for deep frying.

Put EGG ROLL into fat and fry quickly until color changes. Place on paper towel.

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