Cantonese Egg Rolls
- 1 1/2 cup bean sprouts
- 1 cup cooked diced shrimp
- 1 cup cooked ground beef
- 1 cup minced celery
- 1 cup finely chopped green onion
- 1 can water chestnuts, drained and diced
- 1 Tbsp. oil
- 1 Tbsp. smooth peanut butter
- 1 tsp. salt
- 1 tsp. sugar
- 1/8 tsp. ground black pepper
- About 20-21 egg roll wrappers
Mix all ingredients together. Place 2-3 teaspoonfuls mixture in center of egg roll wrappers. Wrap 2 sides over and roll up. Fry in lots of oil until golden. Serve with hot mustard or sweet and sour sauce.
By Robin from Washington, IA
October 9, 20070 found this helpful
Now that looks good. I might make this!
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