Egg Rolls (Spring Rolls) Recipe

1. 1

   Combine and set aside: 1/2 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon MSG 1 tbsp.

2. 2

   soy sauce 1 tbsp.

3. 3

   sherry 1 tbsp.

4. 4

   water

5. 5

   In a heated and oiled wok, saute/fry the meat and mushrooms for 2 min.

6. 6

   Add in the shrimp and cook for one minute, when the shrimp turns pink, add in the cornstarch mix and cook till liquid thickens.

7. 7

   Pour into bowl and set aside.

8. 8

   In same wok, add in 2 tbsp.

9. 9

   oil; heat, add in celery, green onions, water chestnuts, bamboo shoots and bean sprouts and saute/fry 2 min.

10. 10

    Add in to meat.

11. 11

    Mix thoroughly and cold a little.

12. 12

    On each egg roll skin, place about 1/4 c. filling on lower corner.

13. 13

    Fold envelope style, sealing with a little egg or possibly water.

14. 14

    Stack till all are done.

15. 15

    Heat 6 c. oil or possibly Crisco (48 ounce.)

16. 16

    to 375 degrees.

17. 17

    Fry two or possibly three at a time till brown, about 5 min.

18. 18

    Keep hot in low oven till ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.