Miriam's Egg Rolls

Total Time: 50 mins Preparation Time: 40 mins Cook Time: 10 mins

Ingredients

• Servings: 5
• 5 tablespoons oil
• 1 green onion, chopped fine
• 1/2 lb lamb, minced, mixed with
• 1 teaspoon oil, and
• 1 teaspoon cornstarch
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 1 tablespoon cooking sherry
• 1 teaspoon salt
• 1/2 head cabbage, shredded
• 1/4 cup bamboo shoot, shredded
• 1/2 lb bean sprouts
• 20 egg roll wraps
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• 4 cups oil, for deep-frying

Recipe

• 1 heat 2 tablespoons oil in wok or frying pan. stir-fry green onion 30 seconds or until aroma comes.
• 2 add lamb. stir-fry 1 minutes until color changes. add 1 tablespoon soy sauce, 1 teaspoon sugar, and 1 tablespoon cooking sherry. cook 1 minute. remove.
• 3 heat 2 tablespoons oil in wok or frying pan. stir-fry cabbage and bamboo shoots 1 minute. remove.
• 4 heat 1 tablespoon oil in work or frying pan. stir-fry bean sprouts 1 minute. remove.
• 5 combine lamb and vegetables in wok. add 1 teaspoon salt and 1 tablespoon soy sauce. stir-fry until thoroughly heated.
• 6 remove to colander to drain liquid. let mixture cool.
• 7 put 2 heaping tablespoonsful of meat mixture on each wrapper. roll lengthwise into envelopes about 4 inches long and 1 inch wide. seal with dissolved cornstarch.
• 8 heat 4 cups oil. deep-fry egg rolls 3-4 minutes, until golden brown.