Serves: 5
Total Calories: 57
1. Mince or grind together pork, ginger root and scallion stalk.
2. Then blend well with soy sauce and cold water.
NOTE: Eggrolls made with this filling must be steamed for 30 minutes to cook the pork (see *Eggrolls, COOKING THE EGGROLL:"). They may then be served as is, or deep-fried briefly to make them crisp. (Pork with some fat is best for this filling.)
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Eggrolls: Uncooked Pork Filling I recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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