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Scrumptious Egg Rolls


Choice of or any combination:

  • 1 1/2 cups cooked ground pork, drained
  • 1 cup cooked diced chicken
  • 1 cup diced shrimp
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  • 1 cup diced crab

Remaining Ingredients:

  • 2 cups minced celery
  • 1 head finely shredded cabbage
  • 1 cup bean sprouts, diced
  • 1 can bamboo shoots
  • 1 can water chestnuts, diced
  • 1 cup chopped mushrooms
  • egg roll skins at room temperature
  • 8 green onions, chopped fine
  • 4 Tbsp. cooking oil
  • 3 tsp. salt
  • 1/2 tsp. pepper
  • 6-8 Tbsp. soy sauce
  • 2-3 slices ginger root, minced


Blanch celery, cabbage, and green onions in 1 cup boiling water. Add all ingredients together in large skillet and cook until thoroughly mixed and hot. Refrigerate. Fill each egg roll with about 2 tablespoons filling. Wrap envelope style and secure flap with a cornstarch, cold water mixture. Deep fat fry until golden brown. Drain and set hot with sweet and sour sauce or Chinese mustard. Makes about 40 large egg rolls. These may be frozen. Pop thawed egg rolls in 350 degree F oven for 10-15 minutes.


By Robin from Washington, IA

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October 19, 20100 found this helpful

Just curious, but why do you need to blanch the celery, cabage & green onion first? Why can't you just cook it in the skillet with everything else? Thanks!

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