"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Egg Rolls Recipe

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This recipe for Egg Rolls, by , is from Helen Mok's Family Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Helen Mok
Added: Sunday, July 6, 2008


-Wrappers - Oriental Mascot Gold Label Egg Roll
Shell - Super Thin.
-Sliced Cabbage - can mix 2 different varieties of
-marinated chopped uncooked shrimp.
-celery - sliced in strips and diced.
-minced garlic.
-marinated ground pork.
-chopped mushrooms.
-eggs - scrambled, cooked and chopped.
-spice salt

1. Wash cabbage, celery, mushrooms and let drain to dry. (Otherwise egg rolls will be watery).

2. Stir fry each vegetable separately with spice salt and minced garlic. Remove from Wok.

3. Stir fry pork.

4. Mix together all ingredients.

5. Place small amount of mixture into egg roll wrapper. Follow direction on wrapper package to roll egg rolls.

6. Deep fry until golden brown.




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