Egg Rolls

Jennette Canto

By
@Jennette

I make these as appetizers.


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Serves:

10 dozens

Prep:

25 Min

Cook:

5 Min

Method:

Bake

Ingredients

1 1/2 lb
lean ground beef
1/2 lb
lean ground pork
1/2 lb
bulk hot sausage
2
medium onions, finely chopped
2 c
finely chopped celery
2 can(s)
8 oz. each, bean sprouts, drained
1 1/2 lb
(3 cups) shrimp, boiled, peeled and chopped
2 can(s)
8 oz.each, water chestnuts, sliced and drained
5 Tbsp
soy sauce
flour to thickened
6 pkg
20 oz. each, egg roll wrapper skins

Directions Step-By-Step

1
Brown meats with onion and celery. Stir in bean sprouts, shrimp and water chestnuts. Cook over low, blending well.j
2
Stir in soy sauce and flour to thicken. Cool mixture.
3
Place 2 tablespoons of mixture on edge of each egg roll skin. Roll snugly, tucking in ends and sealing with moistened fingertips.
4
Deep fry in hot oil for 5 minutes. Serve with sweet and sour sauce or chinese hot mustard.
5
NOTE: These freeze exceptionally well. Place egg rolls on a cookie sheet, freeze until firm, store in heavy duty freezer bags.

About this Recipe

Course/Dish: Meat Appetizers
Main Ingredient: Eggs
Regional Style: Asian