| 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
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