Ingredients
1 lb. ground pork
1 Tbsp. soy sauce
1 tsp. garlic powder
2 Tbsp. vegetable oil
1/2 c. minced onion
2 c. shredded cabbage
2 stalks celery shredded
1 c. shredded carrot
2 Tbsp. flour or cornstarch
1/4 c. water
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Combine pork, soy sauce and garlic powder. Mix well. Let stand for 10 minutes. Heat 2 tablespoons oil in large skillet over medium heat. Brown pork mixture in hot oil. Add onion and cook for 2 minutes. Add carrots, celery and cabbage. Stir-fry until vegetables are tender crisp, drain and cool. Dissolve flour in 1/4 cup of water. Place about 2-3 tablespoons pork mixture on lower half of egg roll wrapper. Fold bottom edge up to just cover filling. Fold left and right edges 1/2 inch over; roll up jelly roll fashion. Moisten top edge with flour mixture and seal. Complete all rolls. Heat oil for frying in wok or large saucepan over high heat. Deep fry rolls, a few at a time about 5-7 minutes or till golden brown. Drain on paper towels. Serve with mustard, catsup or sweet and sour sauce, as desired.
RecipeNLG
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
“unravels the truth of chop suey's origin; illuminates why American Jews fell in love with egg rolls and chow mein.”
American Jews → fell in love with → egg rolls and chow mein