The Cooking recipe from China

(Acer)
Chinese Egg Rolls
6 Servings

Ingredients

1/2 c soy sauce
1/4 c water
1 mashed garlic clove
1 juice from 1/4 lemon
1 quartered roasting chicken
2 lb lean pork tenderloin
3 tb vegetable oil
1 finely sliced celery stalk
1 sm head cabbage finely diced
3 finely diced large onions
1 pk (8-oz) finely diced fresh
-mushrooms
1 soy sauce to taste
1 salt and pepper
1 lb bean sprouts thoroughly
-cleaned
1 egg roll wrappers
1 lightly beaten egg white
1 vegetable oil for frying
1 dipping sauce:
1/2 c soy sauce
1 ts dry mustard
1 ts to 3 ts garlic powder
1 ts vinegar
1 ts brown sugar

nstructions

Mix together, soy sauce, water, garlic and lemon juice. Add the chicken
andpork. Cover tightly and marinate overnight. Roast the chicken and the
pork together in a 350 degree oven until done. The chicken takes about an
hour. The pork takes about an hour and a half. When cool, cut into
matchstick pieces. Set aside. In a wok, or dee-sided frying pan, warm
the oil. Over medium heat, add the celery, cabbage, onions and mushrooms.
Stir fry until celery and onions are tender. Add chicken and pork. Stir
until heated through. Add soy sauce, salt and pepper to taste. Remove
this mixture from heat. Stir in bean sprouts. When working with egg roll
wrappers be sure to cover them with a damp cloth to prevent them from
drying out. To fill each roll, mound about 2 heaping tablespoon of filling
just below the center of the egg roll. Fold bottom corner up over filling
to cover, then fold in thetwo outside corners. Roll closed, sealing shut
with a bit of egg white. Putoil in a wok or large pan to a depth of about 2
inches - deep enough to cover the egg rolls. Over medium-high heat,
warm the oil and carefully add the egg rolls, one at a time. Deep fry about
2-3 minutes, until golden brown on both sides, turning once. May be
kept warm in 200 degree oven until serving time. Serve with dipping
sauce.
DIPPING SAUCE: Combine soy sauce,
mustard, garlic powder, vinegar and brownsugar.

NOTE: Egg rolls may be frozen
after frying and cooled. Reheat in oven to serve.

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