Patty's Egg Rolls

Name: Patty's Egg Rolls
Ingredients: 12 teaspoon sugar; 1 teaspoon salt; 12 teaspoon Accent seasoning; 3 tablespoons soy sauce; 3 cups bean sprouts; 2 cups celery; 1 medium onion; 1 cup water chestnut; 1 cup bamboo shoot; 12 cup mushroom (dried or canned); 1 tablespoon ginger (or substitute 1 tsp. ginger powder); 1 lb pork; 3 tablespoons peanut oil; 24 egg roll wraps; 12 cup water; 1 tablespoon cornstarch

16 ingredients

13 steps

Ingredients

12 teaspoon sugar
1 teaspoon salt
12 teaspoon Accent seasoning
3 tablespoons soy sauce
3 cups bean sprouts
2 cups celery
1 medium onion
1 cup water chestnut
1 cup bamboo shoot
12 cup mushroom (dried or canned)
1 tablespoon ginger (or substitute 1 tsp. ginger powder)
1 lb pork
3 tablespoons peanut oil
24 egg roll wraps
12 cup water
1 tablespoon cornstarch

Directions

1

Pulse the celery, onion, water chestnuts, bamboo shoots, mushrooms and ginger in a food processor until minced.
2

Set aside minced vegetables.
3

Cut the pork into chunks and grind in food processor until pasty.
4

Saute pork in peanut oil in a hot skillet.
5

Do not overcook.
6

Mix all filling ingredients together.
7

Let mixture sit for 10 - 15 minutes, then taste for seasoning.
8

In the meantime heat the oil.
9

Spread about 1 1/2 teaspoons filling onto wrapper.
10

Fold ends in, then roll and seal with mixture of cornstarch and water.
11

Fry 2 or 3 egg rolls at a time in hot oil until light brown.
12

Drain on brown paper or paper towels.
13

Note: other meat may be used.