PORK EGG ROLLS 
1 lb. ground pork shoulder
2 tbsp. vegetable oil
1 lg. celery stalk, finely chopped
2 carrots, shredded
1 lg. garlic clove, minced
1 (20 oz.) can French green beans, drained
1 c. chopped cabbage
1/2 bag bean sprouts
1/4 c. soy sauce
1/4 tsp. salt
1 (1 lb.) pkg. egg roll or wonton wrappers
Flour and water mixture

In a large skillet, brown pork in oil, breaking it into small pieces. Add all vegetables but cabbage and saute 5-7 minutes. Add cabbage, soy sauce, and salt. Cook, covered, 5 minutes more until vegetables are almost tender. Cool.

Blend 1 tablespoon flour with 2 tablespoons water. Roll egg rolls or fold wontons as directed on package. Seal with flour and water mixture. Fry in oil at 375 degrees about 5 to 10 minutes. Uncooked egg rolls may be frozen.

 

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