Bahan-Bahan
1 sudu makan minyak masak 3 biji telur pukul ringan
1 biji kobis sederhana besar dihiris
1 biji karot potong mancis
500gm barbequed or roasted meat, cut into matchsticks
2 batang daun bawang hiris halus 2 1/2 sudu teh kicap
garam 1 (14 ounce) kulit popia
1 biji putih telur –pukul ringan
minyak untuk menggorengbawang goreng
Directions:Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.
Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add meat, green onions, soy sauce, salt, sugar; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.
Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.
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