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Egg Rolls Recipe

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This recipe for Egg Rolls, by , is from Recipes For The Next Generation, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Al Steinhagen


1 lb. Ground Pork
(1) 16 oz. package of coleslaw mix.
2 cups shredded carrots
1 cup chopped celery
1/2 cup chopped mushrooms
1 large onion chopped small
2 tbsp. soy sauce
1 tsp. corn starch
1 tsp. Chinese Five Spice Powder
1/2 tsp. Salt
1/2 tsp. Sugar
12 to 16 Egg Roll Wrappers
Olive Oil

Deep Fry Oil

Sweet and Sour Sauce
Hot Mustard

1. Brown pork in Wok or Skillet. Break into small pieces. Salt and pepper to taste. Remove, drain if needed, and set aside.

2. Mix soy sauce, corn starch, five spice, salt, and sugar in dish and set aside.

3. Stir fry coleslaw mix, carrots, celery, onion, and mushrooms in wok. Use olive oil as needed for stir frying. Fry until coleslaw first starts to soften, then add five spice mixture and cook for 1 minute stirring frequently. Remove from heat after 1 minute and set aside to cool.

4. Mix pork and vegetable mixture together.

5. Place about 1/4 cup of stir fry mixture on the center of an egg roll wrapper. Fold 1 corner over the filling. Overlap the 2 opposite corners. Moisten the last corner with a damp paper towel. Fold last corner over to seal.

6. Deep fry at 360 degrees to 400 degrees until golden brown. Remove from fryer and drain off access oil. Don't fry too many at a time. If oil temp. gets too low, egg rolls will be soft and greasy.

7. Serve with Sweet an Sour Sauce or Hot Mustard.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
60-90 minutes
Personal Notes:
Personal Notes:
Best if served directly from fryer.

If cooking and serving later, don't cover until the egg rolls cool. If they sweat, they will fall apart.

Re-heat in oven if serving later.




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