Egg Rolls


  • 1/2 lb. ground meat (beef, pork, venison)
  • 1 Tbsp. soy sauce
  • 1/4 tsp. salt
  • 1 tsp. cornstarch
  • 1 bag coleslaw mix
  • 1/2 cup bamboo shoots, chopped
  • 1 tsp. salt
  • 1 1/2 tsp. sugar
  • 1/4 tsp. pepper
  • 3 Tbsp. soy sauce
  • 3 Tbsp. cornstarch
  • 1 Tbsp. sesame oil
  • 1 package egg roll skins



Marinate meat in 1 Tbsp. soy sauce, salt & cornstarch. After 15 minutes, brown meat and drain. Boil coleslaw mix for 2 minutes. Drain and cover with cool water for 15 minutes. Stir-fry coleslaw and bamboo shoots for about 5 minutes. Add salt, sugar, pepper, soy sauce, cornstarch and ground meat. Remove from heat. Add sesame oil. Mix 2 Tbsp. flour with enough water to make a paste. Set aside. Place one egg roll skin on a flat surface with one edge pointing toward you. Place one heaping tablespoon of coleslaw and meat mixture about 1/3 of the way away from you. Fold corner toward you over mix. Fold right and left corners over and roll towards far corner. Place a small amount of paste on far corner and roll over to seal. Deep fry until golden brown, about 3 minutes. Place on paper towel to drain.


By Robin from Washington, IA

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September 26, 20080 found this helpful

Can you bake these instead of frying?

Reply Was this helpful? Yes
By becky (Guest Post)
October 20, 20080 found this helpful

What do you use for paste?

Reply Was this helpful? Yes

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