SUPER EGG ROLLS
INGREDIENTS:
1lb. ground chuck 1/4 cup soy sauce
4 cups shredded cabbage 1 can
(8 oz.) water chestnuts, chopped and drained
2 cups onion, chopped
1 small can (7 oz.) mushrooms, drained and chopped
1 can ( 7 oz.) bean sprouts, drained 2
tablespoons sugar
2 teaspoons salt Egg rolls
wrap
Brown meat. Add cabbage, onion, soy sauce, salt and sugar. Cook
about 5 minutes; drain and cool. Then add water chestnuts, mushrooms and
bean sprouts. Mix well. Spoon filling into egg roll wrap in
middle. Fold over and roll, sealing with a mixture of 1 tablespoon
flour and 2 tablespoons water. Fry egg rolls in oil at 350 degrees
until golden brown. Serve with Chinese mustard sauce or sweet-n-sour
sauce.
Recipe from Barbara Gantt, Adcock Family Traditions Cookbook, 1997
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