Advertisement
MW DF-1130 #66237 10/25/01 2:36 PM Page 10 Sally Mercury:65946 Metalware books:66237:
6 whole portabella mushrooms
2 eggs, beaten
1 cup Italian style bread crumbs
1 tsp. seasoned salt
1/2 cup cheddar cheese
Beat eggs in a shallow bowl. Use a plate for the bread crumbs and salt mixture.
Remove stems from mushrooms and place each whole mushroom in egg,
allowing to sit several minutes on each side.
Put mushrooms on plate of crumbs, covering completely with the crumbs.
Fry at 350° F. for 2 minutes until slightly soft and golden brown.
Sprinkle cheese on "gill" side of mushrooms and allow to melt.
SERVES:
4
TIP:
Any cheese or mix of cheese is nice on mushrooms, especially grated parmesan.
Prep. Time: 5 minutes
Fry Time:
2-4 minutes
Fry Temp:
350° F.
1 cup red bell pepper, diced
2 green onions, diced
24 shrimp, precooked, medium size, and chopped
1 cup bok choy, shredded
1/4 cup sweet and sour sauce
1 Tbs. soy sauce
1 tsp. peanut oil
1 tsp. corn starch
1 Tbs. ginger, peeled and grated
10 egg roll skins
Mix all ingredients (except egg roll skins) together in a medium bowl.
Roll up egg rolls by placing 2 heaping tablespoons of ingredients diagonally across the skin.
With the corner closest to you, lift and roll it around ingredients while tucking in both corners
from sides as you roll.
Using 1 beaten egg or a little water, brush last corner (away from you) and finish rolling.
This seals the egg roll. Repeat process until all ingredients are used.
Fry five rolls at a time on 350° F. for 6 minutes, until golden brown
SERVES:
5-6
OPTIONAL: Egg roll skins typically come in packages of 20. Just double the recipe if using entire package.
TIP:
Egg rolls can be frozen before frying. Place on waxed paper baking sheet and cover with plastic to
freeze. Once frozen, put in freezer storage bag. Fry from frozen state approximately 8 minutes.
Prep Time: 10 minutes
Fry Time:
12 minutes total
Fry Temp:
350° F.
10
Advertisement
