Mix the ground pork, shrimp, onion, carrots, green onions, soy sauce, salt, pepper, and MSG or salt in a bowl until well combined.
Cover any remaining wrappers not being used with a damp cloth. Take on wrapper, keeping a thin line, about an inch, across one side of the wrapper, 1/2 inch from the edge of the wrapper. Roll the wrapper tightly around the filling, and seal the edges with egg white. Repeat making rolls with the remaining wrappers and filling.
Heat the oil in a heavy pan or deep fryer to 375 degrees F. Deep-fry 3 or 4 at a time, turning once, until the rolls float and turn golden brown, about 3 minutes. Serve hot.
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In a saucepan, combine the cornstarch, water, sugar, soy sauce, vinegar, garlic, ginger and pepper. Cook over low heat. Let it simmer and stir frequently until sauce thickens and bubbles. Set to the side.
Slice your chicken breasts about 1/4 inch thick and sautee in a quart saucepan in sesame oil or olive oil. Cook your chicken until browned on both sides over medium to medium high heat.
While chicken is cooking slice your zucchini in 1/8 inch thick slices then quarter. Slice your mushrooms 🍄 about 1/4 inch thick.
Add 3 tbsps teriyaki sauce to the chicken saucepan and stir. Let the sauce simmer and be absorbed by the chicken and create a nice carmalization over the chicken. Add your mushrooms, zucchini and peanuts. Stir until zucchini and mushrooms are warmed up but not browned maybe for 2 minutes.