| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
Chinese |
Appetizers, Chinese |
120 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Lean ground beef |
| 1/2 |
lb |
Lean ground pork |
| 1/2 |
lb |
Bulk hot sausage |
| 2 |
md |
Onions, finely chopped |
| 2 |
c |
Finely chopped celery |
| 2 |
|
8 oz. cans bean sprouts, |
|
|
Drained |
| 1 1/2 |
lb |
(3 cups) shrimp, boiled, |
|
|
Peeled and chopped |
| 2 |
|
8 oz. cans water chestnuts, |
|
|
Sliced and drained |
| 5 |
tb |
Soy sauce |
|
|
Flour to thicken |
| 6 |
|
20 count packages egg roll |
|
|
Wrapper skins |
INSTRUCTIONS
Brown meats with onion and celery. Stir in bean sprouts, shrimp and water
chestnuts. Cook over low heat, blending well. Stir in soy sauce and flour
to thicken. Cool mixture. Place 2 tablespoons of mixture on edge of each
egg roll skin. Roll snugly, tucking in ends and sealing with moistened
fingertips. Deep fry in hot oil for 5 minutes. Serve with Jezebel Sauce or
Chinese style hot mustard and sweet and sour sauce. Note: These freeze
exceptionally well. Place egg rolls on a cookie sheet, freeze until firm,
store in heavy duty freezer bags. A delightful treat to have on hand for
drop-in guests.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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