Egg Rolls

Jennette Canto


I make these as appetizers.

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★★★★★ 1 vote
10 dozens
25 Min
5 Min


1 1/2 lb
lean ground beef
1/2 lb
lean ground pork
1/2 lb
bulk hot sausage
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


1Brown meats with onion and celery. Stir in bean sprouts, shrimp and water chestnuts. Cook over low, blending well.j

2Stir in soy sauce and flour to thicken. Cool mixture.

3Place 2 tablespoons of mixture on edge of each egg roll skin. Roll snugly, tucking in ends and sealing with moistened fingertips.

4Deep fry in hot oil for 5 minutes. Serve with sweet and sour sauce or chinese hot mustard.

5NOTE: 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