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Authentic Chinese Egg Rolls (from a Chinese person)

"My mother is the great cook dinner ever and I am a choosy eater. If I like this, then you will. This could be very proper because my own family is Chinese and I am too. This recipe is at least 300 years vintage inside the Ling own family."

Ingredients :

4 teaspoons vegetable oil
3 eggs, overwhelmed
1 medium head cabbage, finely shredded
half of carrot, julienned
1 (eight ounce) can shredded bamboo shoots
1 cup dried, shredded wooden ear mushroom, rehydrated
1 pound Chinese barbequed or roasted red meat, reduce into matchsticks
2 green onions, thinly sliced
2 half of teaspoons soy sauce
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon monosodium glutamate (MSG)
1 (14 ounce) package deal egg roll wrappers
1 egg white, overwhelmed
4 cups oil for frying, or as wanted

Instructions :

Prep : 1H	Cook : 20M	Ready in : 2H20M

Heat 1 teaspoon vegetable oil in a wok or huge skillet over medium warmness. Pour in overwhelmed eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to corporation the opposite facet. Set egg pancake apart to chill, then slice into skinny strips.
Heat the last vegetable oil in a wok or huge skillet over high heat. Stir in cabbage and carrot; prepare dinner for 2 mins to wilt. Add bamboo, mushroom, red meat, inexperienced onions, soy sauce, salt, sugar, and MSG; hold cooking until the veggies melt, approximately 6 mins. Stir in sliced egg, then spread aggregate out onto a pan, and refrigerate till cold, approximately 1 hour.
To bring together the egg rolls, vicinity a wrapper onto your paintings floor with one corner pointing towards you. Place approximately three tablespoons of cooled filling in a heap onto the bottom 1/3 of the wrapper. Brush a touch crushed egg white onto the pinnacle edges of the wrapper, then fold the lowest nook over the filling and roll firmly to the midway point. Fold the left and right sides snugly over the egg roll, then hold rolling until the pinnacle corners seal the egg roll with the egg white. Repeat with final egg roll wrappers, masking finished egg rolls with plastic wrap to hold from drying out.
Heat about 6-inches of oil in a wok or deep-fryer to 350 stages F (175 tiers C).
Fry egg rolls three or 4 at a time until golden brown, 5 to 7 mins. Drain on paper towels.

Notes :

Reynolds® parchment may be used for easier cleanup/removal from the pan.

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