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Egg Rolls (Chun Guan) Recipe

   
 

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     Egg Rolls (Chun Guan)

Category   Appetizers
Sub Category   None

Ingredients
1/2 lb lean meat, chopped or finely diced (I use ham steak)
2 cups chopped Chinese cabbage or 2 cups bean sprouts (or 1 cup of each)
1 cup finely chopped celery
1/4 cup chopped onion (green onion preferred)
1/2 tsp salt
1 t cornstarch
1 T soy sauce
Fine chopped water chestnuts and/or bamboo shoots can be used in place of cabbage and/or beansprouts
Oil for frying
 
1 beaten egg
1 package egg roll wrappers

Instructions
Heat 3 T oil in large skillet or wok over high heat. Stir fry meat until it looses its color. Cook 1 min. Add vegetables and seasonings, stir fry 2 mins. Mix and add cornstarch and soy sauce. Cook 1 min more. Turn into a colander over a bowl and drain. Cover with damp paper towel and refrigerate until completely cool.
To fillL. Place 1 square wrapper with corner pointing toward you. Put 2 - 3 Tbs cooled filling on egg roll skin, slightly below center. Brush edges of skin with egg. Fold corner nearest you up and cover filling. Fold left hand corner over, then fold over right. Now roll toward top corner to form cylinder, Cover with a damp towel until ready to fry.
Cook rolls 3 or 4 at a time in hot (375 degree) oil in deep skillet or wok until crisp and golden. Drain on paper towel or brown paper. Serve with duck sauce and/or hot mustard sauce. Make hot mustard sauce with dry Colemans mustard mixed with just enough water to create a thin paste.


Originally Submitted
4/2/2020





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