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Egg Rolls with hamburger Recipe

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This recipe for Egg Rolls with hamburger is from The Fungus Among Us, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3-1/2LBS.HAMBURGER
2-PACKAGES EGG ROLL WRAPS (20 IN PKG)
3 MEDIUM POATOES-DICED REAL SMALL
4-CARROTS-SHREDDED
1 BUNCH SCALLIONS-CHOP IN SMALL PCS.
6-CLOVES GARLIC (MORE IF DESIRED) I DO
4-THIN SLICES OF FRESH GINGER
1 BUNCH OF BOK CHOY-CHOP IN SM PCS.
1-CAN (8 0Z) WATER CHESTNUTS-CUT SM PCS
16-OZ BEAN SPROUTS FRESH (OR 1 16 OZ CAN) AND CHOP IN SMALL PCS.
SALT & PEPPER
SOY SAUCE - ADD FOR TASTE
Directions:
Directions:
DICE POTATOES IN SMALL PCS…COOK HAM-
BURGER IN LARGE POT WITH GARLIC & GINGER.
ADD POTATOES WHILE COOKING MEAT, ALONG
WITH SOY SAUCE..WHEN ALMOST COOKED,
DRAIN ALL THE GREASE..THEN ADD CARROTS
& SCALLIONS. WHEN POTATOES ARE SOFT
ENOUGH TO EAT, ADD BEAN SPROUTS & WATER
CHESTNUTS, THEN ADD BOK CHOY.
REMEMBER TO STIR WHEN ADDING EACH ITEM.
TASTE AFTER ADDING BOK CHOY..MAY NEED
MORE SALT OR SOY SAUCE…
AFTER EVERYTHING IS COOKED, DRAIN AS MUCH
OF THE JUICE AS YOU CAN..THEN DUMP ONTO
LARGE PLATTER TO COOL IT DOWN. EVERY SO
OFTEN, STIR MIXTURE TO LET HEAT OUT. THIS
WILL TAKE A WHILE TO COOL
NOW YOU ARE READY TO TO MAKE EGG ROLLS.
PUT MIXTURE IN EGG ROLL WRAPS AND ROLL
TIGHT..SEAL EDGE.(DIP FINGER IN WATER AND
RUN IT ACROSS LAST LAP. PUT ON PLATTER OR
COOKIE SHEET BUT DO NOT LET THEM TOUCH
OR THEY WILL STICK TOGETHER…
DEEP FRY IN OIL ( I USE CANOLA OIL) AT ABOUT
375 DEGREES..COOK UNTIL BROWN OR CRISPY.
SERVE WITH SWEET/SOUR SAUCE OR HOT
MUSTARD SAUCE WITH SOY SAUCE.

NOTE: DO NOT OVERLOAD WHEN WRAPPING
OR THEY WILL BURST OPEN ON YOU

 

 

 

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