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Egg Rolls Recipe

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This recipe for Egg Rolls, by , is from Family Cookbook 2016, 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!

Jane Ann


1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon light brown sugar
1/2 pound ground pork
1/2 pound ground chicken
1 tablespoon oil
1 Napa cabbage (about 2 1/2 pounds), thinly sliced
4 medium carrots, coarsely grated
4 garlic clove, minced
1 tablespoon grated fresh ginger
coarse salt and ground pepper
6 green onions, thinly sliced
2 packages egg roll wrappers (need more than one package and less than two)
1 large egg, lightly beaten
6 cups (48 ounces) vegetable oil for frying

In small bowl, combine soy sauce, vinegar and sugar.
Mix with ground meats and cook until meat is no longer pink.
Heat one tablespoon oil in large skillet over medium heat.
Add vegetables, and salt and pepper.Cook, tossing until tender, 5-10 min.
Add meat mixture and cook until most liquid has evaporated. Mix in scallions. Transfer to a plate to cool.
Lay wrappers on a flat surface and place 1/4 or 1/3 cup of meat mixture depending on how big you want your egg rolls. Keep unused wrappers covered with a wet paper towel to keep they from drying.
Using a pastry brush, wet the border of the wrapper with egg.
Fold point of wrapper nearest you over the pork mixture and tuck under filling.
Fold both side corners toward the center of wrapper (they won't meet) like an open envelope.
Tightly roll filled pocket to close wrapper, then gently press down to seal the edges.
In a 5-quart pot or fryer, heat the oil to 350 and cook in batches of 3-4 until golden..
Egg rolls can be baked at 400. Can be frozen after cooking and reheated at 350 for 20 minutes.

Number Of Servings:
Number Of Servings:
2-3 dozen
Personal Notes:
Personal Notes:
Jim and I make these and freeze them in packages of two to serve along with a Chinese meal. He is really good at rolling them up neatly!




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