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EnglishIngredients:
$9.99
Asn/Tas Dried Mushroom 4-5Cm
Qt 1
$2.49
Morton Iodized Salt
Qt 1
$3.99
Lkk White Pepper Powder
Qt 1
$1.49
Sinbo Fine Rice Vermicelli
Qt 1
$7.49
Mizuho Pure Sesame Oil
Qt 1
Directions:
- Wei - Chuan Egg Roll Shells 1 pack
- Garlic 3 Tbsp
- Asian Taste Dry Mushroom 3 Tbsp
- Celery 4 oz
- Cabbage 8 oz
- Carrot 3 oz
- Green Onion 3 oz
- Cloud Ear Fungus Mushroom 3 oz
- Salt 1 tsp
- Lee Kum Kee White Pepper Powder 1 tsp
- Lee Kum Kee Vegetarian Oyster Sauce 1 tsp
- Sinbo Fine Rice Vermicelli 2 oz
- Mizuho 100% Pure Sesame Oil 1 Tbsp
- Gold Medal Flour 2 Tbsp
- In a pan with medium high heat, add in oil, garlic, shitake mushroom, celebry, cabbage, carrot, green onion, cloud ear fungus mushroom, salt, sugar, vegetarian oyster sauce, vermicelli noodles, and sesame oil. Stir fry untl the ingredients become soft and set it aside
- Take a egg roll wrapper, place proper amount of the vegetable mixture as the filling, roll upwards, fold the two sides and seal the wrapper with 1:1 water/ flour mixture
- In a pan with medium high heat and oil, deep fry 2-3 minutes for each side
- Egg rolls are now ready to serve. Be carefull of the hot filling!
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