Egg Rolls Recipe
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 This recipe for Egg Rolls, by LYNDA TOLAR, is from COOKBOOK WORTHY,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: LYNDA TOLAR
Added: Friday, July 31, 2009
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/4 Cabbage, Shredded
1 Bell Pepper, Finely Chopped
3 Stalks Celery, Finely Chopped
1 Onion, Finely Chopped
1 Egg
1 1/2 Pounds of Lean Hamburger Meat
1/2 Pack of Clear Bean Thread
Accent
Salt
Sesame Seed Oil
Soy Sauce
Oil
3 Packs of Egg Roll Wraps
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Directions: |
Directions:Put cabbage in bowl sprinkle with salt and let stand while preparing other ingredients. Sauté bell pepper, celery and onions in oil until soft. Boil bean thread according to package. In a large bowl mix hamburger meat, cooked bean threads, egg, and sautéed veggies. Add accent to taste. Wrap egg roll. When oil is ready, slide each egg roll carefully into the wok one at a time. Deep-fry until they are golden brown, then drain on deep-fry rack or paper towels. Keep on a tray lined with fresh paper towels until needed. The egg rolls should not be stacked. If possible do not reheat in the oven, as this can dry the eggrolls out, but if necessary, reheat them on low heat for 10 minutes on each side. |
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Personal
Notes: |
Personal
Notes: Follow directions on egg roll package on how to wrap the egg roll.
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