Chinese Egg Rolls

Name: Chinese Egg Rolls
Ingredients: 1 lb. shrimp, cooked (deveined canned shrimp are fine to use); 1 lb. pork, finely chopped; 3 c. celery, finely chopped; 2 c. green onions and tops, chopped fine; 1 can water chestnuts, minced; 4 Tbsp. butter; bean sprouts to taste; 2 pkg. egg roll skins (large); 2 Tbsp. soy sauce; 1 tsp. salt; 1 tsp. sugar; 1/4 tsp. pepper

12 ingredients

4 steps

Ingredients

1 lb. shrimp, cooked (deveined canned shrimp are fine to use)
1 lb. pork, finely chopped
3 c. celery, finely chopped
2 c. green onions and tops, chopped fine
1 can water chestnuts, minced
4 Tbsp. butter
bean sprouts to taste
2 pkg. egg roll skins (large)
2 Tbsp. soy sauce
1 tsp. salt
1 tsp. sugar
1/4 tsp. pepper

Directions

1

Brown meat in butter.
2

Combine with vegetables and drain well. Add 2 tablespoons soy sauce, 1 teaspoon salt, 1 teaspoon sugar and 1/4 teaspoon pepper.
3

Mixture should be moist, but not wet. Roll in egg roll skins.
4

Lightly brown several egg rolls at a time (1 minute) in 1-inch of hot peanut oil, 375°, in electric skillet or deep fat fryer.