Chinese Bamboo Roll

Give the delivery guy from your favorite Chinese restaurant a break and make your own version of Egg Rolls, using crunchy bamboo to give them a unique texture. After this yummy appetizer, treat yourself to a main course of Bamboo Shoots and Szechwan Beef or Bamboo Shoot Vegetable (Killaanchi Bhaji).

Ingredients:

4 egg roll wrappers or strudel sheets

1 can bamboo shoots

1/2 cup mushrooms

3 tablespoons vegetable oil

1/2 lb pork (minced)

2 teaspoons soy sauce

1/2 teaspoon monosodium glutamate

1/4 cup parsley

To Prepare:

Preheat oven to 400°
Drain and rinse bamboo shoots
Cut bamboo shoots into fine slices/slivers
Rinse mushrooms
Cut mushrooms into fine slices/slivers
Heat the oil in a stir fry or frying pan and add the pork
Sauté the pork for 5-8 minutes
Add the bamboo shoots and mushrooms
Season with the soy sauce
Stir fry on a moderate heat for 5 minutes
Add the parsley
Remove from the heat
Fill the roll wrappers with the mixture
Roll the wrappers up tightly
Brush the tops with vegetable oil
Place on a greased baking tin/sheet and cook in the preheated oven for 30 minutes until they are golden brown
Serve while hot

Enjoy!

Don’t forget to visit Green Earth Bamboo for any last day Mother’s Day gifts! From shrugs to skirts, there are plenty of options for the special mom in your life.