Serves: 5
Total Calories: 38
1. Soak dried mushrooms.
2. Shred roast pork. Coarsely chop cooked shrimp, water chestnuts and soaked mushrooms. Mince scallions.
3. Combine ingredients with salt and mix well to blend.
VARIATIONS:
* For the pork, use half roast pork and half chicken livers. (Parboil and mince the latter.)
* For the vegetables, substitute 1/2 cup Chinese cabbage and 1/4 cup each of bamboo shoots and celery, all shredded also 1/4 cup water chestnuts and 2 scallions, both minced. In step 3, add with the salt 1 tablespoon soy sauce, 1/2 teaspoon sugar and a few drops of sesame oil.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Eggrolls: Uncooked Roast Pork Filling recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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