Egg Rolls

Name: Egg Rolls
Ingredients: 1 can bean sprouts, drained; 1/2 head cabbage, shredded; 1 large onion, chopped; 4 to 6 stalks celery, chopped; 3 or 4 cloves garlic, minced; 1 tsp. fresh ginger, minced; 2 Tbsp. soy sauce; 6 to 8 oz. ground meat (I prefer turkey or roast pork); 4 oz. shrimp, chopped and cooked; 2 carrots, chopped; 1 pkg. egg roll wrappers

11 ingredients

5 steps

Ingredients

1 can bean sprouts, drained
1/2 head cabbage, shredded
1 large onion, chopped
4 to 6 stalks celery, chopped
3 or 4 cloves garlic, minced
1 tsp. fresh ginger, minced
2 Tbsp. soy sauce
6 to 8 oz. ground meat (I prefer turkey or roast pork)
4 oz. shrimp, chopped and cooked
2 carrots, chopped
1 pkg. egg roll wrappers

Directions

1

Place carrots, celery and onions in a steamer and cook until tender.
2

In a large mixing bowl place steamed vegetables, bean sprouts, garlic and ginger.
3

Mix well, then add soy sauce and meat of your choice or all of the ingredients.
4

Put about 1/4 to 1/2 cup of mixture per wrapper.
5

Fold edges to center, then roll tightly. Spray pan with nonstick spray, then spray over top of egg roll. Bake in a 450° oven, turning once when brown, browning each side.

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