By email@example.com on January 16, 2005
"This is one of my oldest recipes. I have also made it with duck instead of pork. Both turn out wonderfully. The secret is to finely chop all of the vegetables so that you get a bite of everything in every bite. The egg rolls can be fried, but they are also good steamed. I usually freeze about half, and they generally freeze well."
Serving Size: 1 (89 g)
Servings Per Recipe: 36