Salami egg rolls

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 \N Green onions; (1 to 2)
1 \N Clove garlic chopped
½ tablespoon Soy sauce
¼ teaspoon Sugar
1 tablespoon Salt
1½ tablespoon Oil for 'working'


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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