Sunday, April 6, 2008

Egg Rolls

This recipe came from Elizabeth Cruz. From the Mrs. Ivy 4th grade cookbook that I edited.


1 lb. ground pork or chicken

¼ lb. shrimp, macerated

½ med cabbage, cut

1 med carrot, cut

4 sticks of celery, chopped

½ napa cabbage, cut

2 pre-packed bean sprouts

Garlic & onion minced

Menlo wrappers or Melipia’s eggroll wrappers

Brown meat. Sauté garlic and onion. Add meat then shrimp. Season with salt and pepper. Add cabbage, carrot, celery, then cabbage. Toss. Add bean sprouts last. Toss for a minute. Turn off heat.

Wrap eggrolls tightly. Fry in oil.

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