Egg Rolls

Name: Egg Rolls
Ingredients: 1 (1 lb.) pkg. egg roll wrappers; 1 lb. ground beef; 1 c. cabbage; 1 c. bean sprouts; 1 c. spring onions; 1/2 c. celery; 1/2 c. water chestnuts; 1/2 c. mushrooms; 2 Tbsp. soy sauce; 1 1/2 Tbsp. cornstarch; 1 tsp. salt; oil for frying

12 ingredients

8 steps

Ingredients

1 (1 lb.) pkg. egg roll wrappers
1 lb. ground beef
1 c. cabbage
1 c. bean sprouts
1 c. spring onions
1/2 c. celery
1/2 c. water chestnuts
1/2 c. mushrooms
2 Tbsp. soy sauce
1 1/2 Tbsp. cornstarch
1 tsp. salt
oil for frying

Directions

1

Shred all vegetables.
2

Brown ground beef in pan; drain all grease.
3

Add vegetables to beef and cook for a few minutes. Vegetables should remain crisp.
4

Add soy sauce, cornstarch and salt.
5

Cook 3 minutes more.
6

Spread 1 tablespoon of filling in center of egg roll wrapper.
7

Fold 3 of the sides like a diaper. Moisten the edge of the fourth side with water; fold and seal edge.
8

Fry in oil until light brown.