This recipe for Egg Rolls, by Candi Burt, is from Whats cookin' at Home Depot,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 Lb ground Beef 1/2 C chopped cooked Shrimp 2 C finely chopped Celery 1 lb can Chinese Vegetables 2/3 C chopped Onion 1/2 C chopped Green Onion 1 12-16oz bag shredded Cabbage 2 Tbsp Soy Sauce 2 Tbsp Sugar 2 Tsp Salt 1 Egg (beaten) Egg roll wraps
Combine beef, shrimp, celery, Chinese vegetables, and cabbage. Blend in soy sauce, sugar, salt, and egg. Refrigerate for 1 hour. Fill egg roll with mixture and deep fry. Serve with hot mustard and sweet & sour sauce.
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