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LOCATION: Recipes >> Asian >> Eggrolls 03

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Eggrolls

1 cup cabbage
1 cup carrots
1/2 cup bean sprouts
1/2 cup mushrooms (optional)
1/2 cup meat, cooked (optional)
oil
rice wine (dry Sherry)
soy sauce
onion powder
garlic powder
salt
10 Eggroll Wrappers

Shred/chop vegetables. Heat 3-4 Tb oil in a wok. Add vegetables.
Add a generous splash of rice wine. Stir. Add generous amounts of
onion powder and garlic powder. Add soy sauce. Add more rice wine
if needed. Stir fry until cooked. The vegetables should no longer
be crunchy but not overly soft, either. Add salt, to taste. Remove
from wok.

The key is to make a moist, not wet, filling. The rice wine keeps
it moist and adds a little something. The soy sauce, onion powder
and garlic powder are for flavor. Add them to your taste. Keep in
mind that mushrooms add a lot of liquid when stir fried. Ideas for
meat include everything; beef, pork, chicken, shrimp, etc.

Fill eggroll wrappers with mixture and wrap.

Heat oil in a pan. The oil should be high enough to cover 1/2 of
an eggroll. Deep fry eggrolls in oil. Drain on paper towels and
serve.

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