"The belly rules the mind."--Spanish Proverb

Pork Egg Rolls Recipe

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This recipe for Pork Egg Rolls, by , is from Nauvoo Nibbles, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Sherrill
Added: Wednesday, January 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 lb ground pork
3/4 cup shredded cabbage
1/2 cup chopped celery
4 green onions chopped
3 T vegetable oil
1/2 cup salad shrimp
1/2 cup water chestnut chopped
1/2 cup bean spouts chopped
1 clove garlic minced
2 to 3 T soy sauce
1 tsp sugar
8 egg roll wrappers

Directions:
Directions:
In large skillet cook pork until no longer pink; drain; remove pork from skillet; stir fry cabbage, celery, & onions in oil until tender crisp. Add shrimp, water chestnuts, bean sprouts, garlic, soy sauce, sugar, & reserved pork, cook until liquid has evaporate. Remove from heat. Place egg roll wrapper so corner faces you. Spoon 1/3 cup pork mixture on bottom third of wrapper. Fold bottom corner over filling and roll up, moisten edge with water to seal tightly. Fry in hot oil at 375 for 1 to 2 minutes until golden brown. Drain on paper towel.

Number Of Servings:
Number Of Servings:
8

 

 

 

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