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Egg Rolls Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
50 egg roll wrappers (2 packages)
2 (8 oz) cans water chestnuts, finely diced
2 (16 oz) cans bean sprouts
3 medium carrots, finely diced
2 stalks celery, finely diced
3 pounds ground pork
1 tsp salt
3 eggs
2 medium onions (or equal amount of chopped green onions), finely diced

Directions:
Directions:
Drain all water out of bean sprouts and water chestnuts. Chop water chestnuts, carrots, celery, and onions. Brown ground beef with onions and salt, drain & return to skillet at medium heat. If using green onions, hold those to a later step. Add all chopped vegetables and egg; stir until egg is cooked and vegetables soften. Fold in bean sprouts and green onions (if using them).

Put 2 Tbsp of mixture in center of egg roll wrapper and roll it up, folding in the two side edges as you roll. Seal with glue made of 1 Tbsp flour and a little water. Deep fat fry in oil at 340º for 12 to15 minutes, cooking about 10 rolls at a time. Don't use a basket. Turn rolls to brown evenly.

Mary Jo told Susy to cut the recipe in half, add extra carrots and celery, only use 2 eggs and add a little allspice. To make ground pork, use pork roast, with fat removed, and grind it up.

Susy tips: I think adding some minced garlic and grated ginger might be good, too!

 

 

 

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