Angie's egg rolls

Yield: 50 Servings

Measure Ingredient
2 stalks celery, chopped fine Salt, black pepper and paprika
2 cloves garlic, minced
1 medium onion, chopped fine 1 pack Egg roll wrappers (Doll
Sweet and Sour Sauce
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1 cup granulated sugar
3 tbsp cornstarch
3 cups water
1 tsp minced garlic (optional)

1 lb ground pork

1 lb peeled shrimp 1 pkg frozen french style green beans 3 medium sized potatoes cut into strips ¼" wide x ⅛" thick x 1" long 2 carrots, grated

to taste

Spring roll shells from Chinese store) Fresh shredded cabbage can be used instead of green beans and bean sprouts can be added if desired.

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 Winn-Dixie or you can make your own.

⅓ cup soy sauce

Place all ingredients except cornstarch in sauce pan. After 3 minutes boiling, stir in diluted cornstarch. Stir until smooth and well blended.

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