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Best Ever Egg Rolls

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Ingredients

Adjust Servings:

	1/2 teaspoon sugar
	1 teaspoon salt
	1/2 teaspoon msg (or accent) (optional)
	3 tablespoons soy sauce
	3 tablespoons salad oil
	1 tablespoon fresh ginger, grated
	3 cups bean sprouts, chopped
	2 cups celery, shredded
	1 medium yellow onion, shredded
	1/4 lb cooked pork, shredded
	1 (4 ounce) can water chestnuts
	24 wonton wrappers
	1 tablespoon cornstarch
	1 tablespoon water

Nutritional information

64.7

Calories

22 g

Calories From Fat

2.5 g

Total Fat

0.5 g

Saturated Fat

4.6 mg

Cholesterol

279.6 mg

Sodium

7.8 g

Carbs

0.7 g

Dietary Fiber

1.2 g

Sugars

2.9 g

Protein

1173g

Serving Size

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Best Ever Egg Rolls

Name: Best Ever Egg Rolls
Prep time: 20 min
Total time: 1 h 50 min
Yield: 3-4
Cuisine: American
Ingredients: : 1/2; : 1; : 1/2; : 3; : 3; : 1; : 3; : 2; : 1; : 1/4; : 1; : 24; : 1; : 1

Features:

Cuisine:

American

These egg rolls had a fresher taste than my regular recipe. I think it is because the vegetables are not cooked ahead of time. These were great. I did not like working with the won ton wrappers, they are too small---egg roll wrappers are much better. used chicken and also added some shredded carrot. I will be replacing my recipe with this one. Thanks

110 min
Serves 3
Easy

Ingredients

Directions

Best Ever Egg Rolls, These are by far, the best egg rolls I’ve ever had or made I’ve been making these since the early 70’s and have not found any other recipe that even comes close , These egg rolls had a fresher taste than my regular recipe I think it is because the vegetables are not cooked ahead of time These were great I did not like working with the won ton wrappers, they are too small—egg roll wrappers are much better used chicken and also added some shredded carrot I will be replacing my recipe with this one Thanks, These are by far, the best egg rolls I’ve ever had or made I’ve been making these since the early 70’s and have not found any other recipe that even comes close

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Steps

1 Done	Mix All Ingredients Together in a Bowl and Referate One to Three Hours.
2 Done	Drain Extra Liquid from Mixture and Place a Tablespoon of Filling on Wrapper (have Wrapper on Counter Top With One Point Towards You.) Roll Away from You to Half Way and Fold Ends in, Continue Rolling Sealing the End With a Little Water and Cornstarch Mixture.
3 Done	Fry in a Skillet With 1/2 Inch Cooking Oil (or You Can Deep Fry) Until Golden Brown on All Sides.
4 Done	Don't Be Afraid to Experment, Substitute Shredded Chicken For Port, Add Bamboo Shoots and/or Mushrooms, and Yes You Can Add Shredded Cabage If You Must.