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Egg Rolls Recipe

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

Devenie Boyer
Added: Friday, January 13, 2006


1 pkg. egg roll skins
2 stalks celery
1/2 onion, chopped
2 T. oil
1 lb. ground pork
1 (2 oz) can mushrooms, chopped
1 small head cabbage, shredded
1/4 c. water
1/2 t. salt
1/2 tsp. black pepper
2 T. soy sauce
1 T. sesame oil
1/4 c. water
2 T cornstarch

Stir-fry celery and onion in 2 T oil and salt and pepper. Add ground pork. Drain if excessively greasy. Add cabbage and mushrooms and 14 c. water. Cover and let cook a few minutes. Add soy sauce and sesame oil. Combine water and cornstarch. Add cornstarch mixture to meat. This will thicken the mixture. Cool slightly Roll 1 to 2 T. into egg roll skin. Fry in oil till golden. Serve with sweet and sour sauce.
Sweet and sour sauce--use equal parts of:
Ketchup, brown sugar and pineapple juice
Add a sprinkle of ginger. Heat to boiling; thicken slightly with cornstarch and water. It's delicious!




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