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Egg Rolls By Barbra
Ingredients
- 16 to 18 egg roll wrappers
- 1 carrot, shredded
- 2 stalks celery, shredded
- 1/2 pound bean sprouts
- 2 green onions
- 16 ounce. can bamboo shoots, shredded
- 3 teaspoon salt
- Dash of pepper
- 3 tbsp. soy sauce
- 1 pound beef, pork, chicken, or possibly shrimp
- 1 teaspoon sesame oil
- 2 tbsp. cornstarch
- 1 tbsp. cooking sherry (optional)
Directions
- Heat 2 Tbsp. oil in frying pan and stir-fry carrots, celery, bean sprouts, onion, bamboo shoots, and salt 3 min. Drain mix and set aside. Mix sesame oil, meat, soy sauce, cornstarch, and sherry. Heat 2 Tbsp. oil in frying pan and stir fry meat mix for 5 min. Mix meat mix and vegetable mix together and drain well before beginning to wrap (can be made ahead of time and refrigerated). Place 1 Tbsp. mix in corner of wrapper and fold corners about 1 inch; continue rolling into a roll form. Deep fry in warm oil to a golden.
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