Prep 30 mins
Cook 10 mins
This recipe was given to my husband by an Asian woman at work. They are really good.
- 1 lb lean beef or 1 lb pork
- 1 cup bean sprouts
- 1⁄2 cup dried Chinese mushrooms (I can never find these)
- 2 cups cabbage (Napa preferably, but I use regular)
- 3 eggs
- 1⁄2 teaspoon garlic powder (tablespoon)
- 1⁄4 cup green onion
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 teaspoon Accent seasoning
- 1 package egg roll wrap
- Soak bean sprouts and mushrooms in water for 25 min.
- Drain and chop Chop cabbage, coleslaw style Mix all ingredients together Add 5 1/2 T to each eggroll wrap.
- Roll up and fry in hot peanut oil.
These are so much easier to make than I thought they would be. the outside was crispy and the inside was crunchy, but we played around with the flavors because we thought it was a little bland. We left out the MSG (allergies) and added 1 TBS. rice vinegar and some shredded carrots. Be sure to use the peanut oil or olive oil for frying, because reg. veg. oil does not give enough flavor. Thanks for saving me from the frozen food section of the market again!
My BFF and I like to get together and try new recipes and this was one we picked out. It was great. Neither one of us are the measuring type and we like to ad lib. We had the butcher grind the pork. We did used regular button mushrooms chopped in the food processor. We did not use the eggs. We also added rice noodles that we soaked along with the bean spouts. We tripled the recipe so we could have leftovers. We ended up with about 3 dozen egg rolls. They were yummy. I made a sweet and sour sauce that I got from a Laotian woman...juice of 1 lime, 3/4 cup sugar, 1 cup boiling water and 1/2 teaspoon of hot pepper paste. YUMMY! Thanks for sharing your recipe and helping us out with our venture! We will be doing it again.
very tasty my family enjoyed these they have to be cooked or frozen immediately. I made them with egg and without and liked them better without. they were easier to cook