| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Jewish | 1 | Servings | |
INGREDIENTS
| 1/4 | lb | Egg roll skins |
| 1 | tb | Corn starch in 2 tables water |
| 1/4 | lb | Chopped Kosher Salami |
| 1/4 | lb | Bean sprouts |
| 2 | c | Chopped celery |
| 1 | Green onions; (1 to 2) | |
| 1 | Clove garlic chopped | |
| 1/2 | tb | Soy sauce |
| 1/4 | ts | Sugar |
| 1 | tb | Salt |
| 1 1/2 | tb | Oil for 'working' |
INSTRUCTIONS
FILLING Stir fry all filling ingredients. Place 2-3 tsp filling in center of egg roll wrapper. Roll and seal using cornstarch solution. Deep or pan fry until brown. Posted to JEWISH-FOOD digest Volume 98 #013 by lisamontag@juno.com (Lisa Montag) on Jan 7, 1998
A Message from our Provider:
“Awesome: you don’t know the meaning of the word until you meet Jesus”