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Almost China Egg rolls Recipe

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This recipe for Almost China Egg rolls, by , is from Texas Ties-From Texans' Kitchens and Those Who Love 'Em, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amanda Walker
Added: Thursday, January 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 pkgs. egg roll wraps (Produce section of grocer)
2 cups Canola oil
2 pkgs. Cole Slaw Mix
2 cups low-sodium soy sauce (depending on your tastes, you might want to experiment with more or less soy sauce)
2 lbs. ground meat (I have used ground deer burger and ground chuck with success)
2 garlic cloves or 1 tbsp. minced garlic, whichever you prefer

Directions:
Directions:
Add garlic and 1 cup soy sauce to meat in large skillet. Cook on medium-high until crumbly.

Separately, add 1 cup soy sauce to cole slaw mix in a bowl. Mix. Add slaw mix to ground meat.

In separate skillet, heat canola oil.

Add 1-2 tbsp. meat/slaw mixture to egg roll wraps. Roll as directed on package. Fry in oil until golden brown.

Serve with sweet and sour sauce. I sometimes add a pan of rice and beef with stirfry veggies (frozen foods section) for a complete meal.

Makes about 30 egg rolls.

Number Of Servings:
Number Of Servings:
30
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Recipe shared by my housekeeper, Lindsey Goetz.

 

 

 

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