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Egg Rolls Recipe

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This recipe for Egg Rolls, by , is from The Rogers' Girls Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jackie & Roger Oren
Added: Tuesday, October 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 4 lb pork roast
1 bunch celery
1 large container canned or fresh mushroom (2 Pints)
1 lg onion
2 lg cans of bean sprouts
1 lg can bamboo shoots
1 can water chestnuts
1 tsp salt, pepper and accent
1 pkg of large or small egg roll skins. If you can only find the large ones, cut into quarters

Directions:
Directions:
Grind the pork roast. Put small amount of oil on bottom of 4 qt pan. Cook pork until brown. Then add celery, mushrooms and onions' simmer, add bamboo shoots, water chestnuts, bean sprouts, salt, pepper and accent. Cook until done. Spread filling on egg roll. Roll them up and seal them. Deep fry until golden brown..

Personal Notes:
Personal Notes:
We use to chop all the vegetables but find it much easier to grind everything.

 

 

 

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