Egg Rolls

Submitted by: Donna Chafe
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Difficulty: Medium
Prep Time: Five Minutes
Total Time: 30 Minutes or Less

2 lbs medium ground beef
3 - 4 tsp salt
8 cups cabbage (shredded)
1 tsp pepper
8 cups bean sprouts
6 tbsps Worchestershire sauce
2 cups diced onions
6 tbsps soya sauce
1 cup diced celery
6 tbsps MSG
2 cans sliced mushrooms
6-8 pkgs egg roll covers (thawed enough to separate)
Canola oil
Egg whites
Sauté beef on low heat. Drain and add to bean sprouts, cabbage, diced onions, celery and mushrooms in a large bowl, then mix together with salt, pepper, worchestershire sauce, soya sauce and MSG. Brush edges of egg roll covers with the egg whites and place 1 tbsp of mixture in the centre and fold. Fry in hot fat and cool. Sample one and then freeze. To serve: reheat in 400°F oven approx. 10 minutes.

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