angie's eggrolls

Categories
Chinese
Fish/seafoo
Yield
50 servings
MeasureIngredient
16 ounces Ground pork
16 ounces Shrimp, chopped small
2 eaches Carrots, grated
2 eaches Stalks celery, chopped fine
  Sweet and Sour Sauce 1/3 c soy sauce 1 c
  From the kitchen of Angie Perilloux ~---
1 pack Frozen French-style gr beans
3 eaches Medium-sized potatoes
2 eaches Garlic cloves, minced
1 each Medium onion, chopped fine

Salt, black pepper and paprika to taste Egg roll wrappers (Doll Spring roll shells from Chinese store) Fresh shredded cabbage can be used instead of green beans, and bean sprouts can be added if desired.

Cut the potatoes into strips ¼" wide by ⅛" thick by 1" long. In a large skillet or Dutch oven, brown the pork, discard some of the grease, leaving 3 tbsp in the pan. Brown the garlic and saute the onions. Add the potatoes, green beans, chopped celery and grated carrots. Add 3 cups hot water and cook 15 minutes in uncovered skillet or Dutch oven, adding seasoning. Add the shrimp 10 minutes before finished cooking. Put cooked mixture into colander and allow to drain until cool. Roll in wrappers and fry in skillet in ½" oil 5 to 10 minutes.

Sweet and sour sauce can be bought at most supermarkets, or you can make your own.

granulated sugar 3 T cornstarch 3 c water 1 t Minced garlic (optional) Place all ingredients except cornstarch in sauce pan. After 3 minutes boiling, stir in diluted cornstarch. Stir until smooth and well blended.

Submitted By JOHN PERILLOUX On 09-19-95

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