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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Egg Rolls Recipe

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This recipe for Egg Rolls is from Poole 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb ground beef, sausage, chicken or shrimp
¼ c butter
4 c. Partly cooked shredded cabbage
¼ c grated carrot
½ c finely chopped onion
1¼ c finely diced celery
2 c bean sprouts
¼ c low sodium soy sauce
1-2 pigs egg roll wrappers
1 tbsp flour2 tbsp water
Peanut (or your choice) oil for frying
Directions:
Directions:
Brown your choice of meat in butter. Add vegetables and seasonings. Cook 5-7 minutes over med heat then drain any liquid and cool filling. Your egg roll wrappers must be kept moist. Cover them with a wet towel as you work taking out only 1 at a time. Put 1 heaping tablespoon filling an inch in from one corner. Roll away from you and tuck side corners in towards middle as you continue to roll. Seal edges with 1 tbsp flour and 2 tsp water mixture. Keep rolled egg rolls under moist towel until ready to fry. Fry in deep hot oil till browned. Veggies can be processed in food processor to save time. Can be made meatless as well. These freeze well. When taking from freezer, defrost and crisp in oven.

 

 

 

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