Sunday, March 24, 2013

Yummy egg rolls

Egg rolls
Afton Twitchell

½ lb shrimp, chicken or crab or sausage (I use sausage meat)
½ head cabbage
1 green onions ( I use any onion equivalent)
½ lb bean sprouts (if canned drain them)
2 stalks celery, finely chopped
1 tsp salt (be careful soy and MSG are also salty if you use it)
½ teas sugar
½ teas soy sauce ( I use more and less salt)
½ tsp pepper
1pkg egg roll skins or wontong skins

Saute in small amount of oil, chopped Meat(no oil needed for sausage).  Remove from pan.  Leave a little grease in bottom of pan and sauté veggies and seasonings only til slightly wilted.  Rol about ¼ to 1/3 cup in egg roll skins .  Dip finger in water and run along edge of rolls to seal the skins.  When you roll you fold in the ends and roll.    Deep fry at 275 till broWn Makes 15 -20.

No comments:

Post a Comment