| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Eggs |
|
Oriental, Family & fr |
14 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground beef |
| 3 |
|
Stalks celery; chopped |
| 5 |
|
Green onions; chopped |
| 1 |
cn |
Bean sprouts; washed and drained |
| 1 |
cn |
Waterchestnuts; chopped |
| 2 |
tb |
Oil |
| 1 |
ts |
Salt |
| 2 |
tb |
Sugar |
| 1/4 |
c |
Soy sauce |
| 2 |
ts |
Cornstarch |
| 1 |
tb |
Cold water |
| 7 |
|
Egg roll wrappers; cut in half |
|
|
Mustard |
|
|
Ketchup |
INSTRUCTIONS
Fry ground beef, drain, set aside for now.
Heat wok, add oil, heat until hot, but not smoking, put celery, onions,
bean sprouts and waterchestnuts. fry 2 minutes. Add salt, sugar, and soy
sauce, cook 1 minute more.
Add ground beef and mix well.
Mix cornstarch and water well. Add to mixture in wok. set aside and cool.
When cool add to egg roll wrappers, wrapping diagonaly then fry in deep fat
for 3 to 5 minutes.
Serve with a mixture of mustard and ketchup. Did egg rolls in this.
Use 7 egg roll wrappers and cut in half and this will make 15 egg rolls.
NOTES : Very good.
Recipe by: Ella Bailey
Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 15, 1998
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