"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Egg Rolls Recipe

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

Contributor:  
Contributor:  
Gail Depuy
Added: Friday, August 27, 2010

Category:
Category:

Ingredients:  
Ingredients:  
6 mushrooms finely chopped 1 white onion, course chop ,1/2 lb. bean sprouts,course chop,1 medium cabbage, finely chopped, 1 stalk celery, course chop, chopped green onions 1/2 lb.cooked small shrimp 1/4 lb. boiled ham,chop finely salt and pepper to taste 1/2 c. creamy peanut butter oyster sauce to taste egg roll skins (in vegetable section)

Directions:
Directions:
Chop 1st 5 ingredients, drain. Chop the day before wrap in moist paper towel, then place in sealed plastic bag. Store in refrigerator over night. Put above vegetables in saute pan; do not add water or oil. Turn on high heat, stir to prevent burning. Cook until limp. Drain in colander. Put vegetables in medium bowl and add green onion, cooked shrimp, boiled ham with salt and pepper to taste. Add 1/2 c. peanut butter, mix together. Refrigerate overnight. Add oyster sauce to taste. Stuff egg roll skins. Roll small mixture into skins, fold over side ends as you roll. Seal together with a little water. Heat large pan with enough oil to brown 18 rolls. Brown slowly, turning as they brown.

Number Of Servings:
Number Of Servings:
16-18 rolls
Personal Notes:
Personal Notes:
I took a Chinese cooking class with my mom and we learned the very best way to cook Chinese food.

 

 

 

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