"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Egg rolls Recipe

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

Arliss Splaine
Added: Saturday, July 28, 2007


2 T. oil
3 stalks celery, cut into 1 inch
6 green onions
3/4 tsp. salt
3/4 tsp sugar
3/4 lb. cooked & leftover pork
1 can bamboo shoots
1 1/2 lbs. fresh been spouts
2 T. soy sauce
1 pkg. egg roll wrappers
1 egg white beaten
oil for frying

Heat 1 T. oil in wok. Add celery, onion, salt, sugar and stir fry 2 minutes.
Remove to large bowl.
Add a bit more oil to wok, add pork and bamboo shoots and stir fry one minute. Remove.
Return all cooked ingredients and the fresh bean sprouts to the wok and stir fry with soy sauce.
Combine well, place in strainer and drain thoroughly.
Roll in egg roll wrappers and seal with egg white.
Fry in oil at 350.




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