salami egg rolls
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| ¼ pounds | Egg roll skins |
| 1 tablespoon | Corn starch in 2 tables water |
| ¼ pounds | Chopped Kosher Salami |
| ¼ pounds | Bean sprouts |
| 2 cups | Chopped celery |
| 1 | Green onions; (1 to 2) |
| 1 | Clove garlic chopped |
| ½ tablespoon | Soy sauce |
| ¼ teaspoon | Sugar |
| 1 tablespoon | Salt |
| 1½ tablespoon | Oil for 'working' |
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@... (Lisa Montag) on Jan 7, 1998
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