Egg Rolls Recipe

Ingredients

• Carrots, chopped. . . . . . . . . . . . . . . . .½ cup
• Cabbage leaves, chopped. . . . . . . . . 10
• Spring onions. . . . . . . . . . . . . . . . . . . . 2
• Fresh bean sprouts. . . . . . . . . . . . . . . 4 cups
• Onion, chopped. . . . . . . . . . . . . . . . . . . ½ medium
• Button mushrooms, chopped. . . . . . . 1 cup
• Minced chicken, cooked. . . . . . . . . . . . ½ kg
• Small prawns, cooked. . . . . . . . . . . . . . .½ kg
• Vinegar. . . . . . . . . . . . . . . . . . . . . . . . . . . 1tbsp.
• Soy sauce. . . . . . . . . . . . . . . . . . . . . . . . . 2 tbsp.
• Egg roll wrappers. . . . . . . . . . . . . ..1 packet
• Oil for frying
• Egg, beaten . . . . . . . . . . .. 1

How to make Egg Rolls

1. Quick fry the vegetables.
2. Mix all ingredients together.
3. Then cool.
4. To make rolls, place about 2 tbsp filling mixture in the center of the wrapper.
5. Fold 1 corner over mixture and fold in ends.
6. Continue rolling.
7. Brush egg mixture on exposed corner of wrapper to help seal egg roll.
8. Put egg rolls in hot oil, a few at a time, and fry for a few minutes on each side until golden brown.
9. Remove and drain on paper.
10. Serve warm with tomato sauce, or sauce of your choice