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1 small onion, chopped
2 cloves garlic, chopped
2 tablespoons cooking oil
1/2 pound cooked pork, diced
1/2 cup chopped shrimp
1/2 cup cooked garbanzos (chick peas)
1/4 cup cooked ham, chopped
2 cups julienned carrots
1/2 cup green beans, sliced thinly, French style
2 cups shredded cabbage
18 egg roll wrappers
1/2 cup granulated sugar
1 tablespoon cornstarch
1 cup chicken broth
2 tablespoons soy sauce
1 clove garlic, finely chopped
Cook onion and garlic in oil until tender.
Add pork, shrimp, garbanzo beans and ham. Simmer uncovered for 5 minutes, stirring frequently.
Add carrots, green beans and water. Cook for another 5 minutes.
Add cabbage and salt, stir until cabbage is done.
When all of the vegetables are cooked, let the dish cool.
To prepare egg roll wrappers, cook one side only on a lightly greased skillet until wrappers are slightly brown. Cook one side only.
To assemble, place an egg roll skin unbrowned side up on one corner facing you.
Top with a lettuce leaf and 1/3 cup cooled vegetable mixture.
Roll up, folding in one end of egg roll wrapper and leaving other end open.
Serve immediately with Brown Sauce.
Brown Sauce: In a saucepan, mix sugar and cornstarch. Stir in chicken broth and soy sauce. Cook and stir until mixture bubbles.
Lower heat and add garlic. Cook until thickened.
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