Angie’s Egg Rolls

Title: Angie’s Egg Rolls
Categories: Vegetables, Chinese
Yield: 50 Servings

1 lb ground pork 1 lb peeled shrimp 1 pkg frozen french style green beans 3
medium sized potatoes cut into strips 1/4″ wide x 1/8″ thick x 1″ long 2
carrots, grated 2 stalks celery, chopped fine Salt, black pepper and
paprika to taste 2 cloves garlic, minced 1 medium onion, chopped fine 1
pack Egg roll wrappers (Doll Spring roll shells from Chinese store) Fresh
shredded cabbage can be used instead of green beans and bean sprouts can be
added if desired.

In a large skillet or Dutch oven, brown the pork, discard some of the
grease, leaving 3 tbsp in the pan. Brown the garlic and saute the onions.
Add the potatoes, green beans, chopped celery and grated carrots. Add 3
cups hot water and cook 15 minutes in uncovered skillet or Dutch oven,
adding seasoning. Add the shrimp 10 minutes before finished cooking.
Put cooked mixture into colander and allow to drain until cool. Roll in
wrappers and fry in skillet in 1/2″ oil 5 to 10 minutes.

Sweet and sour sauce can be bought at Winn-Dixie or you can make your own.

Sweet and Sour Sauce

1/3 cup soy sauce 1 cup granulated sugar 3 tbsp cornstarch 3 cups water 1
tsp minced garlic (optional)

Place all ingredients except cornstarch in sauce pan. After 3 minutes
boiling, stir in diluted cornstarch. Stir until smooth and well blended.


From Gemini’s MASSIVE MealMaster collection at