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Chinese Egg Rolls
Yield: 18 egg rolls

1/2 c carrots, chopped
10 Napa cabbage leaves, chopped and ends removed
2 stalks bok choi, chopped
4 c fresh bean sprouts
1/2 md onion, chopped
4 cloves garlic, minced
1/2 c bamboo shoots, chopped
1 c water chestnuts, chopped
1 lb ground pork, cooked
1 lb small shrimp, cooked
1/2 lb ground beef, cooked
1/4 c cooking wine
1/4 c soy sauce
3 tb sesame oil
1 pk egg roll skins or wrappers
oil for frying
1 egg, beaten

Mix filling ingredients together. Put mixture in the freezer awhile
to cool. Warm meat tends to soften the wrappers and make things

Heat vegetable oil in fryer to 325 degrees.

To roll, place about 3 tb filling mixture in the center of the
wrapper. Fold 1 corner over mixture and fold in ends. Continue
rolling. Brush egg mixture on exposed corner of wrapper to help
seal egg roll.

Put egg rolls in hot oil, a few at a time, and fry a few minutes
on each side until golden brown. Remove to drain on paper towels.
Serve warm with soy sauce, hot mustard, or sauce of your choice.
Makes 18 egg rolls.


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5 of 10 people found the following review helpful:
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Yummy in My Tummy, March 2, 2005 - 04:59 PM
Reviewer: Pang Kou Yang from st.paul,mn usa east side!
Eggrolls are very good food and I recommend everyone out there to try it cause it may be a little hard to make but once it goes in your tummy... you're going to want more. But it would even tasted better if you had some sweet and sour sauce to go with it! Hope you like it as much as i do!

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