- 1/2 cup soy sauce
- 1/4 cup water
- 2 mashed garlic cloves
- juice from 1/4 lemon
- 1 quartered roasting chicken
- 2 lb lean pork tenderloin
- 3 tablespoons vegetable oil
- 1 finely sliced celery stalk
- 1 small head cabbage finely diced
- 3 large onions, finely diced
- 1 pkg (8-oz) finely diced fresh mushrooms
- soy sauce to taste
- salt and pepper
- 1 lb bean sprouts thoroughly cleaned
- egg roll wrappers
- 1 lightly beaten egg white
- vegetable oil for frying
- 1/2 cup soy sauce
- 1 teaspoon dry mustard
- 2 teaspoons garlic powder
- 1 teaspoon vinegar
- 1 teaspoon brown sugar
Mix together, soy sauce, water, garlic and lemon juice. Add the chicken and pork. Cover tightly and marinate overnight.
Roast the chicken and the pork together in a 350 degree oven until done. The chicken should be cooked in about 1 hour. The pork takes about an hour and a half.
When cool, cut into matchstick pieces and set aside.
Meanwhile, in a wok, or deep sided frying pan, heat the oil on medium heat. Stir in the celery, cabbage, onions and mushrooms. Stir fry until celery and onions are tender. Add chicken and pork.
Stir until heated through.
Add soy sauce, salt and pepper to taste. Remove from heat and stir in the bean sprouts.
When working with egg roll wrappers, be sure to cover them with a damp cloth to prevent them from drying out.
To fill each roll, mound about 2 heaping tablespoons of filling just below the center of the egg roll.
Fold bottom corner up over filling to cover, then fold in the two outside corners.
Roll closed, sealing shut with a bit of egg white.
Put oil in a wok or large pan to a depth of about 2 inches - deep enough to cover the egg rolls.
Over medium-high heat, warm the oil and carefully add the egg rolls, one at a time. Deep fry about 2-3 minutes, until golden brown on both sides, turning once.
May be kept warm in 200 degree oven until serving time. Serve with dipping sauce. The egg recipe is ready to serve...enjoy it !