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    Egg Rolls


    Source of Recipe


    Aunt Saunny

    1/2 Lb. ground beef
    (3/4) 1 lb. pkg. coleslaw mix (grated cabbage and carrots)
    1 cup chopped fresh mushrooms
    1/2 tsp. black pepper
    1 tsp. chopped garlic
    1/2 tsp. ground ginger
    3 Tbls. soy sauce
    1 lb. pkg. egg roll wrappers
    1 egg - beaten

    -Brown beef in skillet and drain off fat.
    -Add coleslaw mix, mushrooms, black pepper, garlic, and ginger to skillet.
    -Stir-fry until all is tender.
    -Drain and squeeze out any liquid from pan.
    -Stir in soy sauce.
    -Spoon 2-3 Tbls. mixture onto each wrapper.
    -Brush edges of wrapper with beaten egg.
    -Roll up wrappers as you would a burrito.
    -Fry egg rolls in 350 degree oil until brown.
    -Drain on brown paper bags.

    NOTES : Dip egg rolls in spicy mustard, soy sauce, or sweet and sour sauce


 

 

 

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