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Egg Rolls Recipe

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This recipe for Egg Rolls, by , is from The Huhman Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Teri Huhman

Category:
Category:

Ingredients:  
Ingredients:  
lb chicken breast, minced
lb shrimp, minced
8 green onion, minced
cup water chestnuts, chopped
1 Tbsp ginger root, grated
1 Tbsp vegetable oil
1 cup bean sprouts, chopped
1 Tbsp soy sauce
1 lb egg roll skins
Sweet Sour Sauce

Directions:
Directions:
Saute chicken, shrimp and onion in hot oil. Stir fry 3 minutes. add bean sprouts, water chestnutes ginger root and soy sauce.

To make rolls, spread 1 tablespoon filling along one side of each skin. Fold over ends of skin and roll up like jelly roll, folding in ends. Seal rolls with a little water. Fry in hot fat (370) for about 6 minutes or until skin is crisp, bubbly and brown. Cut each roll in 3 pieces. Serve with sweet sour sauce. Makes about 20 rolls.

 

 

 

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