Egg Rolls

Name: Egg Rolls
Ingredients: 2 c. coarsely shredded cabbage; 1 (8 oz.) can water chestnuts, chopped; 3/4 c. onion, finely chopped; 1 (8 oz.) can bamboo shoots, chopped; 1 lb. ground round or chuck; 8 oz. mushrooms, chopped; 1 (16 oz.) can bean sprouts; 4 Tbsp. soy sauce; 2 Tbsp. cooking sherry; 2 pkg. Egg roll wrappers

10 ingredients

8 steps

Ingredients

2 c. coarsely shredded cabbage
1 (8 oz.) can water chestnuts, chopped
3/4 c. onion, finely chopped
1 (8 oz.) can bamboo shoots, chopped
1 lb. ground round or chuck
8 oz. mushrooms, chopped
1 (16 oz.) can bean sprouts
4 Tbsp. soy sauce
2 Tbsp. cooking sherry
2 pkg. Egg roll wrappers

Directions

1

Brown beef in large frying pan or pot.
2

Remove beef and add 2 tablespoons oil to pan. Then add cabbage, onions, bamboo shoots and chestnuts and cook 5 minutes on medium heat while stirring.
3

Add mushrooms and bean sprouts and cook about 2 minutes. Remove from heat and add cooked beef, soy sauce and sherry; season with salt and pepper to taste. Let cool about 30 minutes.
4

Put about 2 tablespoons filling in each roll and wrap following directions for wrapping on package.
5

Seal edges of wrapper with beaten egg yolks. Heat vegetable oil to medium-high in a large pot.
6

Fry 3 rolls at a time.
7

Takes about 2 minutes to fry.
8

Drain on paper towels.