Egg Rolls (Spring Rolls) Recipe

Name: Egg Rolls (Spring Rolls) Recipe
Ingredients: 1 pound egg roll wrappers (16 to 18); 1/2 pound unseasoned sausage or possibly pork; 1/2 pound fresh shrimp, shelled and cut; 1/2 c. mushrooms, chopped; 1/2 c. bamboo shoots, chopped; 1/2 c. water chestnuts, chopped; 1/2 c. green onions, chopped; 1 c. celery, chopped; 2 c. bean sprouts, 1/2 pound cleaned

9 ingredients

18 steps

Ingredients

1 pound egg roll wrappers (16 to 18)
1/2 pound unseasoned sausage or possibly pork
1/2 pound fresh shrimp, shelled and cut
1/2 c. mushrooms, chopped
1/2 c. bamboo shoots, chopped
1/2 c. water chestnuts, chopped
1/2 c. green onions, chopped
1 c. celery, chopped
2 c. bean sprouts, 1/2 pound cleaned

Directions

1

Combine and set aside: 1/2 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon MSG 1 tbsp.
2

soy sauce 1 tbsp.
3

sherry 1 tbsp.
4

water
5

In a heated and oiled wok, saute/fry the meat and mushrooms for 2 min.
6

Add in the shrimp and cook for one minute, when the shrimp turns pink, add in the cornstarch mix and cook till liquid thickens.
7

Pour into bowl and set aside.
8

In same wok, add in 2 tbsp.
9

oil; heat, add in celery, green onions, water chestnuts, bamboo shoots and bean sprouts and saute/fry 2 min.
10

Add in to meat.
11

Mix thoroughly and cold a little.
12

On each egg roll skin, place about 1/4 c. filling on lower corner.
13

Fold envelope style, sealing with a little egg or possibly water.
14

Stack till all are done.
15

Heat 6 c. oil or possibly Crisco (48 ounce.)
16

to 375 degrees.
17

Fry two or possibly three at a time till brown, about 5 min.
18

Keep hot in low oven till ready to serve.