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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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