[Judas]

what are they made of ?

[bukdez]

bean sprouts and pork, wrapped in a deep fried rice-paper covering...

[Milla]

Lips and assholes

[Judas]

ahhahha

[Neo Nazi Hitler]

don't know, don't want to know, but they fucking rock. rock:

[Akuma]

Good shit.

[bukdez]

Originally Posted by bukdez

bean sprouts and pork, wrapped in a deep fried rice-paper covering...

i'm serious... i love egg rolls... you can get vegetarian ones though...

[Crpl. Crunch]

Originally Posted by bukdez

bean sprouts and pork, wrapped in a deep fried rice-paper covering...

I've had some with chicken and other vegetables like carrots. Either way they are good. Hell, anything at a chinese restaurant is good.

[Arkan]

.....don't forget road kill pieces and cat parts. oOo:

[Zoner]

Yeah, there're many different recipes.

My fave that I've tried:

Eggrolls
1/2 lb. lean ground pork
2 cups bean sprouts
3 tablespoons oil
8 green onions, finely chopped
1 8-ounce can water chestnuts, chopped fine
1 8-ounce can bamboo shoots, shredded or chopped fine
4 slices fresh ginger, minced
1/2 teaspoon salt
2 teaspoons soy sauce
2 teaspoons sherry


1 egg, lightly beaten
1 package egg roll wrappers
Oil for deep frying

[bukdez]

^ I am so gonna make those...

[Zoner]

Oh yeah, you gotta. SO good. Here's what you do:

The filling portion of this egg roll recipe should be made ahead of time and cooled completely before assembling the egg rolls.

Rinse the bean sprouts in a colander under cold running water and set aside to drain.

Heat 2 tablespoons of oil in a wok or large pot. Add pork and stir fry for about 2 minutes, until the meat loses all traces of pink. Remove from wok.

Pour the remaining tablespoon of oil into the wok. When hot, add the ginger root, green onions, bamboo shoots, and water chestnuts. Stir fry for 1 minute, then return pork to the wok. Add salt, soy sauce, sherry, and bean sprouts. Heat through and steam for a minute or two with the lid on, until the bean sprouts become transparent. Cool the entire mixture in a colander.

Assembling the Egg Rolls:
When cooled, place a heaping spoonful of the pork mixture in the center of an egg roll wrapper. Pull one corner up over the filling, fold in the sides, burrito style, and roll tightly. Seal with a dab of the beaten egg. Repeat with the remaining wrappers and filling. Deep fry in 3 inches of very hot oil until golden brown on both sides. (They cook very quickly.) Drain on paper towels.

[bukdez]

awesome!... rock: ... copying instructions to word...

[Pyro]

gf1 - the cooking community

[bukdez]

we should have a recipie thread...