- 1 small onion, chopped
- 2 cloves garlic, chopped
- 2 tbsps. cooking oil
- 1/2 lb. cooked pork, diced
- 1/2 cup chopped shrimp
- 1/2 cup cooked garbanzo (chick peas) beans
- 1/4 cup cooked ham, chopped
- 2 cups julienned carrots
- 1/2 cup green beans, sliced thinly, french style
- 2 cups shredded cabbage
- 18 egg roll wrappers
- lettuce leaves
Cook onion and garlic in oil until tender.
Add pork, shrimp, garbanzo beans and ham.
Simmer uncovered for 5 minutes, stirring frequently.
Add carrots, green beans and water.
Cook for another 5 minutes.
Add cabbage and salt, stir until cabbage is done.
When all of the vegetables are cooked, let the dish cool.
To prepare egg roll wrappers, cook one side only on a lightly greased skillet until wrappers are slightly brown.
Cook one side only.
To assemble, place an eggroll skin unbrowned side up on one corner facing you.
Top with a lettuce leaf and 1/3 cup cooled vegetable mixture.
Roll up, folding in one end of eggroll wrapper and leaving other end open.
Serve immediately with Brown Sauce.
*Brown Sauce In a saucepan, mix 1/2 cup sugar and 1 tbsp. cornstarch.
Stir 1 cup chicken broth and 2 tbsps. soy sauce.
Cook and stir until mixture bubbles, lower heat and add 1 clove finely chopped garlic.
Cook until thickened.