Egg Rolls / Spring Rolls

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Egg Rolls / Spring Rolls

Ingredient: One pound ground beef or pork, one head of cabbage, two green onions, one pound bean sprouts, two ounces carrot, two ounces black mushrooms, 2-3 cloves of garlic, egg roll or wonton wrappers.

Spices: Soy sauce (5 tablespoon), oyster sauce (3 tablespoon)

Procedure: 1) Soak mushrooms in hot water. Julienne mushrooms, carrots green onion and cabbage.

2) Heat up wok. Add mushroom, carrots, green onion and cabbage and cook until vegetables. Set aside.

3) Heat up wok and add three tablespoons of oil. Add pressed garlic and fry until aromatic. Add ground beef or pork and stir fry. Add vegetables, soy sauce, and oyster sauce and mix well.

4) Put one to two tablespoons of ingredient from 3) in the center of the egg roll or wonton wrapper. Fold to form an egg roll shape. Moist the edges of the wrapper and seal by pressing.

5) Deep fry in vegetable oil until golden brown.

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