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Fried Egg Rolls Recipe

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This recipe for Fried Egg Rolls, by , is from Momma Whitley's Munchies, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jill Whitley
Added: Sunday, December 9, 2007


1/2 Cup Hamburger Meat, Browned
14 Egg Roll Skins
Cooking Oil

1 Teaspoon Cooking Wine or Sherry
1 Teaspoon Cornstarch
1/4 Teaspoon Salt

4 Cups Shredded Cabbage
1 Cup Shredded Celery
1/2 Cup Shredded Carrot

1 Tablespoon Sugar
1 Teaspoon Salt
1/4 Teaspoon Pepper
1 Teaspoon Sesame Oil

STEP 1: Add cooking wine or sherry to hamburger meat and mix thoroughly. Heat wok, then add oil. Stir fry meat until the color changes; remove and drain.

STEP 2: Put shredded cabbage, celery and carrots in boiling water and cook for 10 seconds; remove and drain vegetables.

STEP 3: Add meat mixture to vegetable mixture. Add sugar, salt, pepper and oil; toss lightly.

To wrap egg rolls, place egg roll skin on working surface. Place a portion of the filling in the middle of the egg roll skin. Fold lower third of egg roll skin over filling. Fold the two ends and over the mixture, roll, and wrap the skin around the filling. Moisten top edge of the egg roll skin with water or egg white. Continue to wrap egg roll skin. Rolls should be about 4 inches long.

Heat the wok; add the oil. Heat the oil and fry egg rolls over medium heat for 4 minutes, or until they are golden brown. Remove and drain.




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