Appetizers & Starters |
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Cantonese Egg Rolls - 1998
Recipe courtesy of Tony Greco
INGREDIENTS
PREPARATION
Sauté bean sprouts and celery in oil. Add remaining filling ingredients, and salt and pepper. Fill egg roll wrappers, roll, and seal with beaten egg yolks. Deep fry until golden brown and serve.
- 2 tablespoons oil
- 2 cups bean sprouts
- 1 stalk celery -- diced
- 1 cup cooked chicken -- shredded
- 1 cup cooked pork -- shredded
- 2 tablespoons onion -- diced
- 1/8 teaspoon ground ginger
- 2 ½ teaspoons sugar
- 1 package egg roll skins
- egg yolks -- beaten
PREPARATION
Sauté bean sprouts and celery in oil. Add remaining filling ingredients, and salt and pepper. Fill egg roll wrappers, roll, and seal with beaten egg yolks. Deep fry until golden brown and serve.
