From Gloria's recipe card box
Makes approximately 3 egg rolls
Ingredients:
- 1/2 lb diced beef or chicken
- 1 1/2 cup shredded cabbage
- 1 1/2 cup diced celery
- 1 finely chopped green onion
- 1/2 cup bean sprouts
- 1/4 cup diced water chestnuts
- 1 tsp toasted sesame seeds
- 1/4 cup chopped mushrooms
- 1 Tbs soy sauce
- 1 tsp vegetable oil
Directions:
- Stir fry beef or chicken and green onions in 1 tsp vegetable oil for 3 to 4 minutes
- Add remainder of ingredients and saute for approximately 3 minutes
- Drain mixture and allow to cool
- Roll the mixture in egg roll wrappers and deep fry in vegetable oil at 360 degrees F
- Egg roll is ready when wrapper becomes crisp and golden. Drain and serve hot
Storing Fresh Wrappers:
- Stack the wrappers, each dusted with cornstarch, and wrap them with aluminum foil. Wrappers will keep for about a week in the refrigerator and two months in the freezer.
- If you freeze them, you must defrost them thoroughly before using.