Leola's Egg Rolls

Name: Leola's Egg Rolls
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 23 pieces, 4-8 serving(s)
Ingredients: 1 (14 ounce) can bean sprouts; 1/4 lb pork sausage (mild); 1 (4 ounce) can shrimp; 2 celery ribs; 2 spring onions; 1 (8 ounce) can water chestnuts; 1 (8 ounce) can bamboo shoots; 1/4 head cabbage; 1 egg (slightly beaten); 1 tablespoon cooking oil; 1 teaspoon soy sauce; 1 (16 ounce) package egg roll wraps; 2 -3 cups oil (for frying)

Submitted by hspeer

"Sausage and shrimp egg rolls (but honestly can't taste the shrimp it just adds to the flavor.) This comes straight from a traditional Chinese cook book that my father got while in the Navy."

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Ready In:: 35mins
Ingredients:: 13
Yields:: 23 pieces
Serves:: 4-8

ingredients

1 (14 ounce) can bean sprouts
¹⁄₄ lb pork sausage (mild)
1 (4 ounce) can shrimp
2 celery ribs
2 spring onions
1 (8 ounce) can water chestnuts
1 (8 ounce) can bamboo shoots
¹⁄₄ head cabbage
1 egg (slightly beaten)
1 tablespoon cooking oil
1 teaspoon soy sauce
1 (16 ounce) package egg roll wraps
2 -3 cups oil (for frying)

directions

Cook sausage.
Finely chop bean sprouts, sausage, celery, onions, chestnuts, bamboo shoot, and cabbage.
Mix all ingredients together (except wrappers) and stir fry.
Place in bowl to help mixture cool down.
Place 1 TB of mixture on edge of wrapper and roll once.
Fold sides into middle and continue to roll wrapper to the open end.
Place a little water around edges and seal up.
Deep fat fry in 3 inches deep oil at 375 Fahrenheit.
When golden brown, remove from oil and thoroughly drain on paper towel.