Egg Rolls for a Crowd
Ingredients
- 5 tb Soy sauce
- 2 md Onions, finely chopped
- 2 8 oz. cans water chestnuts,
- 1/2 lb Lean ground pork
- 6 20 count packages egg roll
- Flour to thicken
- 2 c Finely chopped celery
- 1 1/2 lb (3 cups) shrimp, boiled,
- Drained
- 1 1/2 lb Lean ground beef
- 2 8 oz. cans bean sprouts,
- 1/2 lb Bulk hot sausage
- Peeled and chopped
- Sliced and drained
- Wrapper skins
Instructions
- Brown meats with onion and celery. Stir in bean sprouts, shrimp and water chestnuts. Cook over low heat, blending well. Stir in soy sauce and flour to thicken. Cool mixture. Place 2 tablespoons of mixture on edge of each egg roll skin. Roll snugly, tucking in ends and sealing with moistened fingertips. Deep fry in hot oil for 5 minutes. Serve with Jezebel Sauce or Chinese style hot mustard and sweet and sour sauce. Note: These freeze exceptionally well. Place egg rolls on a cookie sheet, freeze until firm, store in heavy duty freezer bags. A delightful treat to have on hand for drop-in guests.
