Spring Rolls

Ingredients

• 1 tbsp oil
• 1 cup ground beef or ground pork
• 1 clove garlic, minced fine
• ½ cup chopped onion
• ½ cup chopped celery
• 2 cup fresh beansprouts
• ¼ cup chopped Sun Luck water chestnuts
• ¼ cup chopped Sun Luck bamboo shoots
• 1 tsp salt
• 1 tbsp soy sauce
• 10 egg roll wrappers
• 1 tbsp flour mixed with 2 tablespoons water

Method

1. Stir-fry the beef and garlic in hot oil, breaking the beef into small pieces, until done (about 3-4 minutes). Add the remaining ingredients and stir-fry 1 minute. Drain and discard the excess liquid; cool the filling.
2. Spoon about 1/4 cup filling on the lower half of each egg roll wrapper. Fold the bottom edge up just to cover the filling. Fold the sides in 1/2 inch towards the center. Moisten the top edge of the wrapper with the flour mixture and roll up to seal.
3. Deep-fry a few rolls at a time in hot oil (375 degrees F) until golden brown, about 3 minutes. Drain, cut each roll in half and serve with hot mustard and soy sauce.
4. Egg Roll Crisps: Cut an egg roll wrapper in quarters and deep-fry in hot oil (375 degrees F) until golden brown. Dust with powdered sugar. Serve with sweet and sour sauce, if desired.

Notes

Other meats or vegetables may be used. From Kustom Foods, Seattle, Washington. To keep unused egg roll wrappers, cover tightly and freeze; allow to thaw at room temperature.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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