Egg Rolls

Name: Egg Rolls
Ingredients: 1 lb. beef, pork or chicken (or combo), finely chopped; 8 oz. shrimp; 1/2 tsp. seasoning salt with garlic; 1 medium onion, diced; 1 lb. fresh bean sprouts; water chestnuts; 1/2 red bell pepper, diced; 1/2 lb. sliced fresh mushrooms; 1/2 c. chopped cabbage; 1/2 green bell pepper, diced; 8 oz. bean threads or rice sticks; 2 (16 oz.) rice paper or egg roll wrappers (unused egg rolls may be frozen in airtight container); 3 c. vegetable oil for deep frying

13 ingredients

7 steps

Ingredients

1 lb. beef, pork or chicken (or combo), finely chopped
8 oz. shrimp
1/2 tsp. seasoning salt with garlic
1 medium onion, diced
1 lb. fresh bean sprouts
water chestnuts
1/2 red bell pepper, diced
1/2 lb. sliced fresh mushrooms
1/2 c. chopped cabbage
1/2 green bell pepper, diced
8 oz. bean threads or rice sticks
2 (16 oz.) rice paper or egg roll wrappers (unused egg rolls may be frozen in airtight container)
3 c. vegetable oil for deep frying

Directions

1

Combine first 11 ingredients in large bowl.
2

Drain excess liquid.
3

Spoon approximately 3 tablespoons of filling in center of wrap.
4

Fold bottom and top edges up just to cover edge of filling. Fold sides over, moistening edges to seal.
5

Deep fry a few rolls at a time in hot oil at medium heat (375°) until golden (about 3 minutes).
6

Drain excess oil.
7

Serve immediately with soy sauce, duck sauce, etc.