Super Easy Egg Rolls

Recipe by lunchlady685
READY IN: 50mins
SERVES: 18
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • (note: shredding to fine will result in mushy texture) With a small food processor shred the pork, celery, radishes, and scallions together.
  • Put in big bowl.
  • Rinse the water chestnuts and shrimp in cold water before using.
  • Then shred the water chestnuts and shrimp.
  • Put with pork mix.
  • Then the shred the cabbage and carrots together to make 2 cups of mix.
  • Put in with the pork mix.
  • Shred the bean sprouts on a quick pulse and add to mix.
  • Add all your spices and stir and taste.
  • If you think it needs something more (i. e. salt, garlic, whatever, season it to your taste.) Lay egg roll wrapper flat and put on a loose 1/3 cup of filling (don't pack it) in center and arrange it in a small log, fold sides over and start to roll.
  • Place on greased cookie sheeat sides not touching.
  • Brush tops of egg rolls lightly with oil and bake.
  • Bake at 375 degree oven for 30 minutes.
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