| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Grains | Appetizer | 16 | Servings | |
INGREDIENTS
| 6 | Eggs | |
| 2/3 | c | Flour |
| 1 | c | Water |
| 1 | lb | Cooked pork; shredded |
| 1/2 | lb | Cooked shrimp; shredded |
| 3 | Scallions; cut into shreds | |
| 1 | lb | Pea sprouts -or- |
| 1 | cn | Diced bean sprouts |
| 2 | tb | Soy sauce |
| 1 | ts | Sugar |
| 1 | ts | Salt |
| 3 | tb | (heaping) lard |
| Cooking oil for deep-frying |
INSTRUCTIONS
WRAPPERS FILLING Mix wrapper ingredients together. Make thin pancakes, cooking on one side only. Makes 16. Set aside. Wash pea sprouts. Heat lard in skillet & fry meat & shrimp for 1 minute, stirring constantly. Add scallions & pea sprouts & stir for 2 more minutes, adding soy sauce, sugar & salt towards the end. Divide into 16 portions, placing each on an egg roll wrapper. Roll or fold and fry in deep fat. MRS MERLE D. (MARY LOU) STARR From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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