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Recipe Name: Egg Rolls Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Preparation Time:
Number of Servings: 4

1 Pound(s) Package egg roll skins
Egg beaten
Enough oil to deepfry
1 Cup(s) Diced roast pork
1/2 Cup(s) Cooked and diced shrimp
1/4 Cup(s) Water chestnuts
1/4 Cup(s) Shreded bamboo shoots canned
2 Cup(s) Chopped bean sprouts fresh
2 Green onion finely chopped
4 Fresh mushroom chopped
1/2 Teaspoon(s) Sugar
2 Tablespoon(s) Soy sauce
1 Tablespoon(s) Seseme oil
Salt and pepper to taste
Heat the seseme oil in a large skillet. Quickly cook the bean
sproutsover high heat stirring constantly. Add mushrooms, water
chestnuts,bamboo shoots and cook approximately 2 minutes. Add meat,
shrimp, greenonion, salt & pepper, soy sauce, sugar Remove from heat
and set aside tocool. Place 2 tablespoons of the mixture in center of
egg roll skin.Take the two opposite ends and fold in. Moisten other 2
edges withbeaten egg. Roll into a log shape. Pre-heat oil in either a
deep pot orwide deep skillet. Fry the egg rolls until golden brown
turning every sooften to get an even browning. Remove from oil and
place on absorbentpaper to drain and serve very hot.Miscellaneous
recipes from the collection of Mike Orchekowski.

Nutrition (calculated from recipe ingredients)
Calories: 387
Calories From Fat: 29
Total Fat: 3.2g
Cholesterol: 56.7mg
Sodium: 1090.9mg
Potassium: 449.3mg
Carbohydrates: 72.7g
Fiber: 3.7g
Sugar: 4.2g
Protein: 16.8g

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