"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Eggrolls Recipe

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This recipe for Eggrolls, by , is from Jesse Bitterman's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Fogerty Ross
Added: Monday, August 6, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. lean ground beef
1 c. celery (chop very fine)
c. water chestnuts (chop very fine)
c. green onions (chop very fine)
1 tsp. salt
1 tsp. sugar
T. Accent
2 dashes pepper
2 T. butter or margarine (melted)
2 T. peanut butter
1 pkg. of egg roll wrappers
1 egg white
1 T. water

Directions:
Directions:
Brown ground beef and mix with peanut butter. Mix all ingredients except egg roll wrappers and egg white/water mixture. Mix egg white and 1 T. of water. Place tsp. mixture on wrapper and then use egg wash to brush wrapper to seal egg roll once you have filled it. Set aside on tray. When you have about 10 done, heat oil. Put in hot oil and fry until light brown. Remove immediately to paper towel to drain. Continue until all are done. You can freeze until you are ready to use. Place frozen eggrolls in 350 oven for 5-10 minutes.

Number Of Servings:
Number Of Servings:
Makes 3 dozen small eggrolls
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Dips: hot mustard - use 1 tsp. dry mustard/drop of vinegar/water or use your favorite sweet and sour sauce.

 

 

 

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