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“Over 30 years ago I ate these fantastic egg roles and begged for the recipe. Patty gave it to me and now here it is for all to enjoy. Many thanks to Patty Little.”
READY IN:
1hr 15mins
SERVES:
10-12
YIELD:
10-24 egg rolls
UNITS:
US

Ingredients Nutrition

Directions

  1. Pulse the celery, onion, water chestnuts, bamboo shoots, mushrooms and ginger in a food processor until minced.
  2. Set aside minced vegetables.
  3. Cut the pork into chunks and grind in food processor until pasty.
  4. Saute pork in peanut oil in a hot skillet. Do not overcook.
  5. Mix all filling ingredients together.
  6. Let mixture sit for 10 - 15 minutes, then taste for seasoning. In the meantime heat the oil.
  7. Spread about 1 1/2 teaspoons filling onto wrapper.
  8. Fold ends in, then roll and seal with mixture of cornstarch and water.
  9. Fry 2 or 3 egg rolls at a time in hot oil until light brown.
  10. Drain on brown paper or paper towels.
  11. Note: other meat may be used.

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