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LOCATION: Recipes >> Asian >> Eggrolls 10

Print this Recipe    Eggrolls 10

Eggroll Filling

1/2 teaspoon sugar
1 teaspoon salt
1/2 teaspoon accent. seasoning mix
3 tablespoons soy sauce
3 cups bean sprouts
2 cups celery, shredded
1/2 cup water
1 tablespoon cornstarch
1 medium onion, shredded
3 tablespoons peanut oil
1 cup water chestnuts, shredded
1 cup bamboo shoots, shredded
1 pound pork, finely diced
1/2 cup mushrooms
1 teaspoon ginger powder

In a large skillet, over medium heat, saute onion in 2 tablespoons
oil until softened. Add pork and cook until it looses it's pink
color. Add sugar, salt, Accent, soy sauce, celery and mushrooms.
Saute until all vegetables are softened. Add bamboo shoots, ginger
powder and water chestnuts. Heat through. In a small bowl combine
water and cornstarch. Place filling in the center of egg roll
wrapper. Brush sides with cornstarch mixture and roll closed. Deep
fry until golden. Drain on paper towel and serve hot.

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