Egg Rolls
Serves : 10
Prep. Time : 1:00
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.
~Angelique~
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