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Egg Rolls Recipe

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This recipe for Egg Rolls is from Ludington Family & Friends 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!


Category:
Category:

Ingredients:  
Ingredients:  
2 - packages fresh egg roll skins (about 40)
1 lg. red pepper thinly sliced/chpd.
1-2 cups fresh bean sprouts
1 medium cabbage- sliced/shredded thin
1 -2 bunches green onion- sliced thin on diagonal
1 small package sliced -chopped mushrooms
1 # ground pork sausage
2- tsp minced garlic
1 -T grated fresh ginger ( or powdered equivalent)
(Can add more veggies or sausage or shrimp as desired)
Sauce:
2 T soy
1 tsp. cornstarch
2T sugar
2-3 T water
hot pepper flakes

Directions:
Directions:
In small saucepan mix sauce liquids and sugar and heat until sugar dissolves. Add cornstarch to thicken a bit. Add extra ginger and garlic and the red pepper flakes to taste. Cool.

Fry gr. pork in wok or large fry pan. Drain on paper towel. Reheat grease- adding some oil if necessary. Stir fry ginger and garlic ( add a hot dried pepper if desired) until hot and fragrant- don't burn. Take out hot pepper. In hot pan or wok, adding a bit of oil as needed, fry veggies starting with peppers, ending with cabbage. Stir fry all no more than 5 minutes; hot, but not mushy. Do not overcook. Add sausage and pour into a large cakepan to cool.

Pour sauce over cooled filling mixture- mixing gently. Once cooled, fill each egg roll skin as directed on packages.
Fry in hot oil ( 375º )until browned on all sides. Drain on paper towel and serve with Sweet and Sour sauce.

Our Fave Sweet and Sour: Does not keep well.
Heat 1/4 c. vinegar, 3/4 cup water, & 5 T. sugar to boiling to dissolve sugar. Add 1 T. cornstarch mixed with 1/4 cup water & stir to thicken. Add 3 drops red food coloring and 1&1/2 tsp.soy sauce. Serve hot.

 

 

 

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