*  Exported from  MasterCook  *
 
                               Beef Egg Rolls
 
 Recipe By     : TJ Hill - Appetites Catered
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Appetizers                       Chinese
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tablespoons   peanut oil
      1/2  pound         cooked beef -- cut into julienne
                         strips
      1/2  pound         napa cabbage -- shredded
      1/4  cup           scallions -- shredded
    3      cups          bean sprouts -- fresh
    4                    tree ears -- soaked and slivered
      1/2  cup           bamboo shoots -- julienne strips of
      1/8  pound         tiger prawn -- finely minced raw
    2      teaspoons     soy sauce
    1      teaspoon      white wine
      1/3  cup           chicken stock -- unsalted
    1      tablespoon    cornstarch
   16                    egg roll skin
    2                    egg -- well beaten
                         peanut oil -- for frying
 
 HEAT THE OIL IN A WOK, OVER A MODERATE FLAME ADD THE BEEF, CABBAGE, SCALLIONS, 
 BEAN SPROUTS, MUSHROOMS, BAMBOO SHOOTS, AND SHRIMP STIR-FRY QUICKLY FOR 1-2 MIN
 UTES, UNTIL SHRIMP IS PINK ADD THE SOY SAUCE, WINE, AND CHICKEN STOCK HEAT AND 
 STIR FOR 2 MINUTES COMBINE CORNSTARCH AND WATER-MIX WELL ADD TO WOK HEAT AND ST
 IR UNTIL THICKENED REMOVE FROM HEAT, SEASON TO TASTE ALLOW TO COOL COMPLETELY D
 IVIDE FILLING MIXTURE INTO EQUAL PORTIONS PLACE ONE PORTION ONTO THE CORNER OF 
 EACH SKIN FOLD THE OPPOSITE CORNER OVER THE FILLING TO COVER BRUSH FOLDED CORNE
 RS LIGHTLY WITH BEATEN EGG FOLD OVER FILLING AND PRESS GENTLY TO SEAL BRUSH REM
 AINING CORNER LIGHTLY WITH EGG MIXTURE ROLL TO REMAINING CORNER, PRESS LIGHTLY 
 TO SEAL REPEAT WITH REMAINING FILLING AND SKINS HEAT OIL TO 360 DEGREES ADD ROL
 LS 1-2 AT A TIME AND FRY UNTIL LIGHTLY BROWNED ON ALL SIDES DRAIN WELL ON A COO
 LINR RACK AND BLOT WITH PAPER TOWELS SERVE HOT, WITH ASSORTED DIPPING SAUCES TO
  THE SIDE
 
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