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  • Egg Rolls (Chi Tan Chuan)

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    Egg Rolls (Chi Tan Chuan)
    Servings: 4
    by CookEatShare Cookbook
    41608 recipes
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    Ingredients

    • 1 pound grnd beef
    • 1 can (8 ounce.) bamboo shoots, liquid removed and minced
    • 4 med. green onions, sliced
    • 1 teaspoon 5-spice pwdr
    • 1/2 teaspoon sugar
    • Vegetable oil
    • Warm mustard sauce
    • 3 c. cabbage, finely shredded
    • 1/2 c. mushrooms, minced
    • 2 tbsp. soy sauce
    • 1 tbsp. cornstarch
    • 1 pound egg roll skins
    • Sweet and sour sauce

    Directions

    1. Stir-fry pork in wok or possibly 10 inch skillet till brown. Remove pork; drain, reserving 2 Tbsp. fat. Stir-fry cabbage, bamboo shoots, mushrooms, and onions in reserved fat.
    2. Mix soy sauce, cornstarch, 5-spice, salt and sugar; pour over vegetable mix. Stir-fry 1 minute.
    3. Mix pork and vegetables. Cover egg roll skins with damp towel to prevent drying. Place 1/4 c. pork mix on center of each egg roll skin. Fold one corner of egg roll skin over filling; overlap 2 opposite corners. Moisten fourth corner with water; fold over to make into roll.
    4. Heat oil (1 1/2 - 1 3/4 inches) to 300 degrees. Fry 3 to 5 egg rolls at a time till golden, turning once, about 3 min. Drain on paper towels.

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