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Recipes >> Chicken Recipes > Chinese Azumaya Egg Rolls Recipe

Chinese Azumaya Egg Rolls Recipe

Chinese Azumaya Egg Rolls Recipe
Prep Time
30 Mins
Cook Time

10-20 Mins
Serves

20
Place the filling diagonally on the wrapper, fold the corner over the filling, roll roughly half-way to cover the filling, fold up both sides roughly against the filling; moisten the ends of last flap with water, roll over flap to seal; lay flap side down until ready to cook.
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Source:  KhanaPakana.com
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Ingredients

  • 20 large square egg roll wraps
  • 1 lb ground/mince beef (or ground/mince chicken)
  • 2 cups of finely chopped cabbage
  • 3 green onions, finely chopped
  • 1/2 cup of shredded carrots
  • 1/4 lb bean sprouts
  • 1 teaspoon of minced ginger
  • vegetable oil (for frying)
  • 2 tablespoons oyster sauce
  • black pepper (to taste)
  • sweet and sour sauce
  • Nutritional information for one serving:
  • Calories: 148
  • Calories from fat: 35
  • Total fat: 3.9g
  • Cholesterol: 18mg
  • Total carbs: 19.9g
  • Protein: 7.7g

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Cooking Directions

  1. In a wide skillet, stir-fry the meat and ginger over high heat for about 2-3 minutes (untily lightly browned).

  2. Add the cabbage, green onions, bean sprouts and carrot; cook for about 2 minutes.

  3. Stir in the oyster sauce and season to taste with black pepper.

  4. Remove from the heat and let the mixture cool.

  5. Use 2 tablespoons for each egg roll.

  6. To wrap: place the filling diagonally on the wrapper, fold the corner over the filling, roll roughly half-way to cover the filling, fold up both sides roughly against the filling; moisten the ends of last flap with water, roll over flap to seal; lay flap side down until ready to cook.

  7. Deep fry them in oil (in a wok or skillet over the stove) for about 2-3 minutes (until golden brown), turning occasionally.

  8. Drain on paper towels.

  9. Serve warm with sweet and sour sauce.

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