Egg Rolls

by on January 19, 2016 » Add the first comment.
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  • 1/2 LB cooked ground beef
  • 1/2 LB cooked ground pork
    Alternately you can use pork tenderloin or chicken
  • Worcestershire sauce
  • Red Bell Peppers (julienne strips)
  • Sweet Onions (julienne strips)
  • Celery (diced)
  • Grated ginger
  • Scallions
  • Soy sauce
  • Carrot (julienne strips)
  • 1 C finely sliced cabbage
  • Egg Roll wrappers

butter, flour, milk, provolone cheese

  1. Brown meat in a large skillet
  2. Toss above to combine
  3. Cook all till slightly wilted
  4. Place Egg Roll wrapper on a damp paper towel
  5. Spool some mixture in between wrapper points
  6. Roll wrapper tightly, securing  edges with water
  7. Place on a baking sheet
  8. When finished rolling, spray all with oil
  9. Flip and spray other side as well
  10. Bake at 375Âș until browned – about 12 minutes ( See note at bottom of page )
  11. Meanwhile prepare cheese dipping sauce – Heat and stir together
    • 1 TBL butter
    • 1 TBL flour
    • 1/2 C milk
    • 1/2 C provolone cheese
  12. Alternate soy dipping sauce
    • 6 TBL soy sauce
    • 2 TBL rice vinegar
    • 2 TBL creamy peanut butter
    • 2 tsp sugar
    • 2 tsp sesame oil
  13. If frying in a pan, use an oil with a high smoke point such as grapeseed, canola, peanut, safflower or sunflower oils.

Find more like this: Appetizers and Sides, World Cuisine

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