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Egg Rolls Recipe

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This recipe for Egg Rolls is from Mom Cooks Her Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound ground beef
1 pound hot pork sausage
1 pound mushrooms, sliced
1 yellow onion, peeled and sliced
1 pound Napa cabbage, shredded
2 carrots, julienned
1 package bean sprouts
4 cloves garlic, minced
1 bunch green onions, sliced
1 can bamboo shoots, julienned
1 can water chestnuts, chopped
2 tablespoons soy sauce
2 tablespoons sesame oil
Egg roll wrappers
2 to 3 cups vegetable oil for frying
Directions:
Directions:
Fry beef and pork in a large skillet or wok until done, breaking up large chunks. Add mushrooms and onion and sauté until softened. Add cabbage, carrots, bean sprouts, garlic and sauté until softened. Add the green onion. Put the mixture in a sieve to drain and cool. Once cool enough to handle, add the remaining ingredients. Heat 2 inches of oil for deep frying. Lay out the egg roll wrappers in batches and place 1/3 cup of the filling in the center. Brush the edges with water, then roll them up like a burrito making sure all of the edges are sealed. Fry about 3 minutes per side. Place on a wire rack to cool. Serve with Chinese mustard or sweet and sour sauce.

 

 

 

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