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Egg Rolls Recipe

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This recipe for Egg Rolls, by , is from The Smith Family Cookbook Project, 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!

Contributor:  
Contributor:  
Betsy Stine

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs egg roll skins
2 lbs ground lean pork
1/4 tsp salt
1/6 tsp pepper
1/2 each Chinese cabbage (Nappa), celery cabbage, regular cabbage chopped
1 1/2 cups fresh bean sprout-cut two or three times
1 tsp cornstarch
5 green onions, diced
1/4 cup soy sauce
1 egg well beaten
1/2 tsp sesame oil
5 cups vegetable oil

Directions:
Directions:
Mix Pork, salt, pepper, cabbage, bean sprout, cornstarch, green onions, soy sauce, egg, sesame oil into a big bowl. Mix well.
Place 2 Tbsp filling on the egg roll skin, about 1" from the edge that is toward you, roll once or twice fold right side toward center, then left side toward center, continue rolling into a tight roll. Stick outer edge of skin to roll with flour paste (to 1 Tbsp four add 1 1/2 Tbsp water) Place with this side face down to hold tightly and to keep its shape until time for frying.

Heat 5 cups oil in pan, deep fry egg rolls 10 at a time. Frying about 5-10 minutes or until golden. (turn frequently). Serve with soy sauce.

Number Of Servings:
Number Of Servings:
20

 

 

 

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