Egg Rolls

Jennette Canto


I make these as appetizers.

★★★★★ 1 vote
10 dozens
25 Min
5 Min


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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

How to Make Egg Rolls


  • 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.

Printable Recipe Card

About Egg Rolls

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

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