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Egg Rolls with Pineapple Sauce
8 oz. mushrooms, chopped
1/2 lb. ground pork
1/2 tsp. salt
1/2 tsp. cornstarch
1/2 tsp. soy sauce
1 dash white pepper
8 cups water
1 head green cabbage
2 Tbsp. vegetable oil
1/4 cup bamboo shoots, shredded
1/2 lb. cooked Shrimp, chopped
1/3 cup green onion, chopped
1 tsp. salt
1 lb. egg roll wrappers
1 egg, beaten
Mix pork, 1/2 teaspoon salt, cornstarch, soy sauce and white pepper. Cover and refrigerate about 20 minutes.
Heat water to boiling in 4-quart Dutch oven. Add cabbage. Heat to boiling. Cover and cook 1 minute; drain. Rinse with cold water until cabbage is cold; drain thoroughly. Remove excess water by squeezing cabbage.
Heat 10-inch skillet until water bubbles when sprinkled on the skillet. Add 2 tablespoons oil; rotate to coat side. Add pork; cook and stir until pork is no longer pink. Add mushrooms and bamboo shoot; cook and stir 1 minute. Stir in cabbage, Shrimp, green onions and 1 teaspoon salt; cool.
Cut each egg roll wrapper in half. (Cover to retain moisture.) Place 1/4 cup pork mixture slightly below center of wrapper. Fold corner of wrapper closes to filling over filling, tucking point under. Fold in and overlap the two opposite corners. Brush fourth corner with egg; roll up enclosed filling to seal. Repeat with remaining wrappers.
Heat oil in 10-inch skillet to 350 degrees F. Fry 4 to 5 egg rolls at a time, turning 2 or 3 times, until golden brown, 2-3 minutes; drain.
1 cup pineapple juice
8 Tbsp. cornstarch
1 cup vinegar
1 cup sugar
Combine ingredients in saucepan. Stir constantly over medium heat bringing to boil. Boil until thickened.
Yield: 2 1/2 cups
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