Angie's eggrolls
50 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
Directions
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