Patty's Egg Rolls

Submitted by Snowpeas

"Over 30 years ago I ate these fantastic egg roles and begged for the recipe. Patty gave it to me and now here it is for all to enjoy. Many thanks to Patty Little."

 

• Ready In: 1hr 15mins
• Ingredients: 16
• Yields: 10-24 egg rolls
• Serves: 10-12

ingredients

• Filling

• 1⁄2 teaspoon sugar
• 1 teaspoon salt
• 1⁄2 teaspoon Accent seasoning
• 3 tablespoons soy sauce
• 3 cups bean sprouts
• 2 cups celery
• 1 medium onion
• 1 cup water chestnut
• 1 cup bamboo shoot
• 1⁄2 cup mushroom (dried or canned)
• 1 tablespoon ginger (or substitute 1 tsp. ginger powder)
• 1 lb pork
• 3 tablespoons peanut oil

• Wrappers

• 24 egg roll wraps
• 1⁄2 cup water
• 1 tablespoon cornstarch

directions

1. Pulse the celery, onion, water chestnuts, bamboo shoots, mushrooms and ginger in a food processor until minced.
2. Set aside minced vegetables.
3. Cut the pork into chunks and grind in food processor until pasty.
4. Saute pork in peanut oil in a hot skillet. Do not overcook.
5. Mix all filling ingredients together.
6. Let mixture sit for 10 - 15 minutes, then taste for seasoning. In the meantime heat the oil.
7. Spread about 1 1/2 teaspoons filling onto wrapper.
8. Fold ends in, then roll and seal with mixture of cornstarch and water.
9. Fry 2 or 3 egg rolls at a time in hot oil until light brown.
10. Drain on brown paper or paper towels.
11. Note: other meat may be used.