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This recipe for EGG ROLLS is from Recipes from the EIDNESS-NABERHOOD, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 cup lean pork, sliced thin
2 T. sesame oil
½ cup green onions, sliced
1 cup bean sprouts
½ cup celery, finely diced
¼ cup bamboo shoots, chopped
2 T. water chestnuts, diced
1 T. bottled oyster sauce
½ cup chicken broth
1 T. corn starch
2 T. cold water
12 store bought egg roll wrappers

Heat oil in a wok or 12 inch skillet. Add pork and cook about 2 minutes. Add all ingredients except wrappers, corn starch. Add water. Cover, bring to a boil, cook ½ minute. Mix corn starch with cold water and stir into pan mixture and cook about 3 minutes. Refrigerate to cool for about 15 minutes. Placing the wrapper, pointed end toward you, fill with ¼ cup of cooked ingredients. Bring bottom of wrapper up to cover the filling and roll once. Fold sides in to overlap filling. Use a small amount of water to seal wrapper. Fill wok with 3 cups oil or use a deep fryer and drop rolls in oil and cook for 2 minutes or until golden brown, drain on paper towels and place on serving platter lined with lettuce leaves. Serve with Chinese hot mustard and red sauce. Makes 12 appetizers.

½ cup ketchup
2 T. sugar
2 T. rice wine vinegar
In small mixing bowl, combine all ingredients and mix well. Refrigerate one hour before serving. Makes ½ cup.
3 T. dry ground mustard
5 T. rice wine vinegar
In a very small bowl, combine all ingredients and mix thoroughly. Let sit one hour, not refrigerated, before serving.


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Personal Notes:
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