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Recipe Name: Egg Rolls #6 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Appetizer  
Preparation Time:
Number of Servings: 4

1 Pound(s) Package egg roll skins
Egg, beaten
Enough oil to deep-fry
1 Cup(s) Diced roast pork
1/2 Cup(s) Cooked and diced shrimp
1/4 Cup(s) Water chestnuts
1/4 Cup(s) Shredded bamboo shoots
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) Sesame oil
Salt and pepper to taste
Date: Wed, 8 May 1996 00:15:00 -0400From: BobbieB1@aol.comHeat the
sesame 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 and sugar. Remove from heat and setaside to cool.
Place 2 tablespoons of the mixture in center of egg rollskin. 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
LISTSERVERMM-RECIPES DIGEST V3 #129From the MealMaster recipe list.
Downloaded from Glen's MM RecipeArchive,

Nutrition (calculated from recipe ingredients)
Calories: 418
Calories From Fat: 59
Total Fat: 6.7g
Cholesterol: 56.7mg
Sodium: 1091.4mg
Potassium: 455.9mg
Carbohydrates: 73g
Fiber: 3.8g
Sugar: 4.4g
Protein: 17g

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