Egg Rolls

★★★★★ 1 Review
Jencanto avatar
By Jennette Canto
from Las Vegas, NV

I make these as appetizers.

serves 10 dozens
prep time 25 Min
cook time 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
    8 oz. each, bean sprouts, drained
  • 1 1/2 lb
    (3 cups) shrimp, boiled, peeled and chopped
  • 2 can
    8 oz.each, water chestnuts, sliced and drained
  • 5 Tbsp
    soy sauce
  • flour to thickened
  • 6 pkg
    20 oz. each, egg roll wrapper skins
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How To Make

  • 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.

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