egg rolls

Name: Egg Rolls
Prep time: 25 min
Cook time: 5 min
Yield: 10
Cuisine: Asian
Ingredients: 1 1/2 pound(s) lean ground beef; 1/2 pound(s) lean ground pork; 1/2 pound(s) bulk hot sausage; 2 - medium onions, finely chopped; 2 cup(s) finely chopped celery; 2 can(s) 8 oz. each, bean sprouts, drained; 1 1/2 pound(s) (3 cups) shrimp, boiled, peeled and chopped; 2 can(s) 8 oz.each, water chestnuts, sliced and drained; 5 tablespoon(s) soy sauce; - flour to thickened; 6 package(s) 20 oz. each, egg roll wrapper skins

(1 RATING)

93 Pinches 1 Photo

Jennette Canto

Las Vegas, NV

Updated on Apr 18, 2013

I make these as appetizers.

Rate

prep time 25 Min

cook time 5 Min

method Bake

yield 10 dozens

Ingredients

1 1/2 pounds lean ground beef
1/2 pound lean ground pork
1/2 pound bulk hot sausage
2 - medium onions, finely chopped
2 cups finely chopped celery
2 cans 8 oz. each, bean sprouts, drained
1 1/2 pounds (3 cups) shrimp, boiled, peeled and chopped
2 cans 8 oz.each, water chestnuts, sliced and drained
5 tablespoons soy sauce
- flour to thickened
6 packages 20 oz. each, egg roll wrapper skins

How To Make egg rolls

Step 1

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

Step 2

Stir in soy sauce and flour to thicken. Cool mixture.
Step 3

Place 2 tablespoons of mixture on edge of each egg roll skin. Roll snugly, tucking in ends and sealing with moistened fingertips.
Step 4

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

NOTE: These freeze exceptionally well. Place egg rolls on a cookie sheet, freeze until firm, store in heavy duty freezer bags.
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