shrimp and pork eggrolls
By Sandy Mika mikasldy
these are a little different then what most people are use to, but they are very good. I have had this recipe for forever, it is a recipe from a chinese restraunt that my parents would order from some 50 yrs ago. They were made fresh everyday, we grew up with these and even helped in the restraunt to make them. We are old family friends and now even family.
Janet got "Chocolate Covered Cherry Mice"
You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...TAKE THE QUIZ and find out what Halloween treat you are!
About this Recipe
bernadine whipple birdiebird - Aug 3, 2012
Do you cook the cabbage and bok choy? or do you put it raw in the wraps and it cooks when you deep fry. just checking thanks Bird
Sandy Mika mikasldy - Aug 3, 2012
I put it in raw, I guess I should of mentioned to chop it up in the recipe huh? LOL
FREDA GABLE cookin4me - Aug 4, 2012
Here is the NW we have 'Big EGG ROLLS', and they are So good.
Then we have what is called Spring Rolls which are Smaller.
We like the EGG ROLLS Better, What is the Difference bbetween EGG ROLLS & SPRING ROLLS??
Can you tell me??
We also use a dipping sauce here made of SUGAR and KETCHUP, and the HOT MUSTARD. . . which is wonderful.
Saving to try these. Sound Very good.
Bob Wakeman Bigcatfish - Aug 4, 2012
Loveyour recipe. Can't wait to try them.. The only thing I do is seal the edges with an egg wash.. I just find they seal better.