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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
  • oil


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


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October 9, 20070 found this helpful

Now that looks good. I might make this!

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