Egg Rolls
- 1 chicken leg
- 1/4 lb. ham
- 4 fresh shrimp
- 1 small can bamboo shoots
- 1 small can water chestnuts
- 1/4 lb. bean sprouts
- 1 bunch watercress
- 1/2 box mushrooms
- 1 green pepper
- 1 bunch green onions
- 1 stem celery
- salt and pepper
- soy sauce
- Mochiko (rice flour)
- Chop all vegetables fine.
- Cover bottom of pan with oil, ham, shrimp, then chicken, salt, pepper, mushrooms, green onion, celery, water chestnuts and bamboo.
- Stir after each addition.
- Add pepper and 2 tablespoons shoyu.
- Sprinkle 3 tablespoons Mochiko; stir. Add bean sprouts and watercress; toss.
- Place back on platter. Spread out so as not to cook the bean sprouts any more.
- Spoon mix on egg roll skin.
- Wrap and dab the end with water; fry in deep oil.
- Makes 18 egg rolls.
chicken, ham, fresh shrimp, bamboo shoots, water chestnuts, bean sprouts, watercress, mushrooms, green pepper, green onions, celery, salt, soy sauce
Taken from www.cookbooks.com/Recipe-Details.aspx?id=579981 (may not work)