Jan's Favorite Egg Rolls

13 ingredients
7 steps

Ingredients

  • 12 egg roll wraps
  • 2 tablespoons peanut oil
  • 12 cup diced celery
  • 34 cup shredded cabbage
  • 5 green onions, thinly sliced
  • 3 garlic cloves, minced
  • 1 cup chopped bean sprouts
  • 8 ounces water chestnuts, drained and diced
  • 1 cup fresh mushrooms, diced
  • 12 cup cooked chicken or 12 cup cooked shrimp or 12 cup ground turkey, diced
  • 14 cup soy sauce
  • 1 tablespoon hoisin sauce
  • 2 cups peanut oil (for deep frying)

Directions

  1. 1
    Stir fry celery, onions, garlic, mushrooms, water chestnuts in the 2 tablespoons of peanut oil, for 3 minutes.
  2. 2
    Add remaining ingredients (except egg roll wrappers).
  3. 3
    Thicken with a little cornstarch if necessary.
  4. 4
    Fill egg roll wrappers with approximately 1/4 cup of mixture and seal edges with water.
  5. 5
    Heat oil in a deep fryer or pot until the oil reaches 350F.
  6. 6
    Deep fry until golden brown.
  7. 7
    Serve immediately with hoisin sauce, sweet and sour sauce and hot mustard.

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