Chinese Egg Roll

Name: Chinese Egg Roll
Ingredients: 4 lb. pork, minced; 2 lb. shrimp, chopped; 1 head cabbage, shredded; 4 stalks celery, minced; 2 carrots, shredded; 1/2 c. onion, minced; 1 large tomato, chopped; 2 cans bean sprouts (No. 303); 1 can French beans (No. 303); 2 cloves garlic, chopped; 3 Tbsp. soy sauce; 1 Tbsp. m.s.g.; salt and pepper to taste; 4 Tbsp. cooking oil; 75 egg roll wrappers

15 ingredients

12 steps

Ingredients

4 lb. pork, minced
2 lb. shrimp, chopped
1 head cabbage, shredded
4 stalks celery, minced
2 carrots, shredded
1/2 c. onion, minced
1 large tomato, chopped
2 cans bean sprouts (No. 303)
1 can French beans (No. 303)
2 cloves garlic, chopped
3 Tbsp. soy sauce
1 Tbsp. m.s.g.
salt and pepper to taste
4 Tbsp. cooking oil
75 egg roll wrappers

Directions

1

Heat oil in large skillet.
2

Add garlic; cook until brown.
3

Add onions; cook until half done.
4

Add tomato; cook until dissolved. Add salt, m.s.g. and pepper.
5

Chop shrimp in small pieces.
6

Add it and cook until it turns red.
7

Cook pork until half done.
8

Add celery and carrots and cook approximately 10 minutes.
9

Add thin sliced green beans, bean sprouts and cabbage.
10

Cook until done, stirring constantly to keep from burning.
11

Add soy sauce just before finished cooking.
12

The mixture should blend into a mush. Drain well before putting into wrapper.