Egg Rolls with Chicken and Mushrooms
INGREDIENTS:
1 1/2 lb Lean ground beef
1/2 lb Lean ground pork
1/2 lb Bulk hot sausage
2 md Onions, finely chopped
2 c Finely chopped celery
2 8 oz. cans bean sprouts,
Drained
1 1/2 lb (3 cups) shrimp, boiled,
Peeled and chopped
2 8 oz. cans water chestnuts,
Sliced and drained
5 tb Soy sauce
Flour to thicken
6 20 count packages egg roll
Wrapper skins
1 1/2 lb Lean ground beef
1/2 lb Lean ground pork
1/2 lb Bulk hot sausage
2 md Onions, finely chopped
2 c Finely chopped celery
2 8 oz. cans bean sprouts,
Drained
1 1/2 lb (3 cups) shrimp, boiled,
Peeled and chopped
2 8 oz. cans water chestnuts,
Sliced and drained
5 tb Soy sauce
Flour to thicken
6 20 count packages egg roll
Wrapper skins
Brown meats with onion and celery. Stir in bean sprouts, shrimp and water chestnuts. Cook over low heat, blending well. Stir in soy sauce and flour to thicken. Cool mixture. Place 2 tablespoons of mixture on edge of each egg roll skin. Roll snugly, tucking in ends and sealing with moistened fingertips. Deep fry in hot oil for 5 minutes. Serve with Jezebel Sauce or Chinese style hot mustard and sweet and sour sauce. Note: These freeze exceptionally well. Place egg rolls on a cookie sheet, freeze until firm, store in heavy duty freezer bags. A delightful treat to have on hand for drop-in guests.