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LOCATION: Recipes >> Asian >> Eggrolls 16

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Ground Meat Filling (egg Rolls or Wontons)

2 tablespoons water
1 tablespoon dry sherry
1 tablespoon soy sauce
1/2 teaspoon cornstarch
1/8 teaspoon ground red pepper
1/8 teaspoon pepper
1 tablespoon cooking oil
2 cloves garlic, minced
2 teaspoons grated ginger root
2 cups finely chopped chinese cabbage or cabbage
4 green onions, thinly sliced (1/2 cup)
8 ounces lean ground beef or pork
4 oz can mushroom stems and pieces, drained and finely chopped
cooking oil or shortening for deep fat frying
12 egg roll wrappers or 72 wonton wrappers

sweet and sour dipping sauce
chili dipping sauce
chinese mustard

For sauce, stir together the water, sherry, soy sauce, cornstarch,
red pepper, and pepper. Set aside. Pour the 1 tablespoon oil into
a large skillet. (Add more oil as necessary during cooking.) Preheat
over medium-high heat. Stir-fry garlic and gingerroot in hot oil
for 15 seconds. Add regular cabbage (if using) and green onions.
Stir fry for 1 1/2 to 2 1/2 minutes or until crisp-tender. Remove
vegetables. Add the ground beef or pork; stir fry for 2-3 minutes
or till no pink remains. Drain off fat. Push meat to center of the
skillet. Stir sauce. Add sauce to the center of the skillet. Cook
and stir till thickened and bubbly. Add cooked vegetables, mushrooms,
and if using, Chinese cabbage. Stir all ingredients together to
coat with sauce. Cook and stir about 1 minute more or till heated
through. Remove from skillet; cool.

In a wok or 3 quart saucepan heat 1 1/2 to 2 inches of cooking oil
or shortening to 365. Meanwhile, fill wrappers. Fry egg rolls or
wontons, a few at a time, in hot oil for 1 to 2 1/2 minutes or till
golden brown, turning once.. Remove from oil. Drain on a wok rack
or on paper towels. Keep warm in 300 oven while frying remaining
food. Serve warm with sweet and sour dipping sauce, chili dipping
sauce or Chinese mustard sauce. Makes 12 appetizer servings.


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