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Egg Rolls Recipe

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This recipe for Egg Rolls, by , is from The Boyd Family Cookbook, 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 Boyd


1 lb. shredded roast pork
3 egg omelet, shredded
8 oz. diced cooked shrimp
6 oz bok choy, shredded
6 oz fresh bean sprouts, diced
4 oz shredded green onion
4 oz diced canned mushrooms
T soy sauce
1 t salt
1 t sugar
t five spice
t Accent
1 t sesame oil
1 lb egg roll skins (about 20)
4 cups canola oil for frying

Heat 2 T oil in a pan. Add shredded cabbage, mushrooms, bean sprouts, green onions, salt, sugar, soy sauce, five spice, sesame oil and accent. Saute for 2 minutes. Add in pork, shrimp and egg. Saute for another 2 minutes. Put the filling in a big bowl and rain the excess moisture.

Place 2T filling on the egg roll skin about 1" from the edge that is toward you. Roll once or twice. Wet both sides with water. Fold both sides toward the center. Continue rolling into a tight roll.

Heat the oil in a deep pot to about 375. Deep fry egg rolls 2-3 at a time until golden brown.




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