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Egg Rolls Recipe

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

Contributor:  
Contributor:  
Rosemarie Fahey
Added: Sunday, October 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
cup sugar
1 tsp salt
3 tbsp soy sauce
3 cup bean sprouts
2 cup celery, shredded
1 medium onion, shredded
3 tbsp peanut oil
1 cup water chestnuts, shredded
1 cup bamboo shoots, shredded
1 lb pork, minced and shredded
cup mushrooms, shredded
1 tbsp ginger, minced (may use 1 tsp ground)
cup water
1 tbsp cornstarch
egg roll skins

Directions:
Directions:
Saute meat and stir fry with vegetables. Fill each wrapper with 1 tbsp filling. Seal with cornstarch and water solution.
Fry until light brown on each side.

Note: you may use shrimp, beef, chicken, crab or tofu. Patsy added half of a cabbage from garden.

Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
The Schweichart's made this for us when we visited them at their land in Indiana.

 

 

 

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