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Egg Rolls Recipe

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This recipe for Egg Rolls, by , is from The Ziegler 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!

Daniel Ziegler


1 lb. beef or pork (chopped into small cubes)
4 cups cabbage (chopped into small pieces)
1.2 cup shopped green onion
1 1.2 cups diced celery
2 cups bean sprouts
1/2 cup soy sauce
2 tbsp sugar
1 tsp salt

Egg roll wrappers
egg wash (beaten egg with added water) to seal wrappers

1. brown the small cubed meat is a large sauce pan.
2. Once all the meat is brown add all the other ingredients and cook for 10 minutes
3. drain the mixture and let cool
4. fold the mixture into an egg roll wrapper using the egg wash to seal the edges
5. deep fry at 350 for approximately 4 minutes

Serve the egg rolls with your favorite sweet jam and hot mustard or see the sweet & source hot mustard recipe
You can freeze cooked egg rolls. To reheat put in 425 oven for 30 minutes

Personal Notes:
Personal Notes:
recipe courtesy of Howard and Mary Wong




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