Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
2 Esslöffel | soy sauce |
1 Teelöffel | cornstarch |
1 Teelöffel | Five-spice powder |
1 Teelöffel | salt |
1/2 Teelöffel | sugar |
| vegetable oil |
3 Tasse | Finely shredded cabbage from about 3/4-pound |
8 x ca. 30 g | Sliced bamboo shoots; drained and chopped |
1/2 Tasse | mushrooms chopped |
4 mittel | Green onions with tops; sliced |
1 x ca. 450 g | Cooked pork; drained well and shredded |
1 x ca. 450 g | Egg roll skins;; (16 to 18) |
Mix soy sauce, cornstarch, five-spice powder, salt and sugar together. Heat a wok or a 12-inch skillet until very hot. Add 2 tablespoons oil. Rotate wok or skillet to coat sides. Add cabbage, bamboo shoots, mushrooms and green onions. Stir-fry for 2 minutes. Add soy mixture and cook and stir for 1 minute. Cool mixture before adding pork and vegetables.
Place 1/4 cup of meat mixture on center of each egg-roll skin. (Cover remaining skins with plastic wrap to keep them pliable.) Fold corner of egg roll skin over filling; overlap the 2 opposite corners. Moisten the fourth corner with water; roll up to seal. Repeat with remaining egg-roll skins and meat mixture. Heat oil in depth of 1 1/2 inches in a wok to 360F. Fry egg rolls, 3 to 5 at a time, about 3 minutes, turning once, until golden brown; drain. Serve hot with sweet-and-sour sauce.
Sent by Pat Hanneman; Recipe provided by Liz Caesar
|
|
Anmerkungen zum Rezept:
keine |