Assembly instructions (plus the "right" kind of wrapper instructions) are here: https://steamykitchen.com/13029-my-mothers-famous-chinese-egg-rolls-2.html
I just didn't want to forget what I made the filling out of!
Use the Ninja to chop everything except the green onions (I snip those with scissors) and meat.
4 carrots, peeled and trimmed
4 green onions
3 sticks of celery
1 medium head of bok choy cabbage, trimmed and washed
8 oz white mushrooms
1 lb ground pork marinated in 1 tsp cornstarch and 1 1/2 tbsp soy sauce
3 tsp sugar
generous sprinkle of black pepper
1 tbsp mango rice vinegar
1 tsp sesame oil
1 tbsp soy sauce (more)
1/4 tsp garlic powder
1-2 tsp ginger powder
dash of fish sauce
Marinate the meat. Brown in a large wok.
Chop the veggies and mix. Push meat to side in wok and cook veggies for 2 minutes. Add spices and stir it all together. Cook until carrots are tender.
Put filling on a cookie sheet, spread it out, and prop one end up so the juices drain out (spoon into a cup and discard).
Assembly and cooking instructions are at the link above.
I just didn't want to forget what I made the filling out of!
Use the Ninja to chop everything except the green onions (I snip those with scissors) and meat.
4 carrots, peeled and trimmed
4 green onions
3 sticks of celery
1 medium head of bok choy cabbage, trimmed and washed
8 oz white mushrooms
1 lb ground pork marinated in 1 tsp cornstarch and 1 1/2 tbsp soy sauce
3 tsp sugar
generous sprinkle of black pepper
1 tbsp mango rice vinegar
1 tsp sesame oil
1 tbsp soy sauce (more)
1/4 tsp garlic powder
1-2 tsp ginger powder
dash of fish sauce
Marinate the meat. Brown in a large wok.
Chop the veggies and mix. Push meat to side in wok and cook veggies for 2 minutes. Add spices and stir it all together. Cook until carrots are tender.
Put filling on a cookie sheet, spread it out, and prop one end up so the juices drain out (spoon into a cup and discard).
Assembly and cooking instructions are at the link above.
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