Egg Rolls

This is the recipe Keiko taught me.

    Ingredients:

1#     Ground beef

1#     Ground pork sausage

4 ea     Large carrots, peeled

4 ea     Celery stalks

1 ea     Medium onion

1 in      Ginger, peeled, grated

5 ea    Garlic cloves, crushed or grated

2 tsp    Ground mustard

3 tbsp  Soy sauce

1 tbsp  Black pepper

1 pk     Egg roll wrappers

Oil for frying

1. 
   

2. Mince carrots, celery, and onion add to pan on medium heat

3. Sweat vegetables for 3-5 minutes or until slightly softened

4. Remove from pan and set aside

5. Place both meats in same pan over medium heat

6. Add garlic, ginger, mustard, soy sauce, and pepper

7. Cook thoroughly

8. Once meat is cooked, drain fat and add to vegetable mixture

9. Allow to cool

10. Place wrapper on folding surface with one corner toward you (♦)

11. Place 1-2 tbsp of cooled filling onto center of wrapper

12. Wet edges of wrapper with wet finger

13. Fold bottom corner up to cover filling snugly

14. Fold left and right corners to center

15. Roll to top of wrapper, check for sealed edges

16. Place on sheet tray to freeze or immediately fry in 400°F oil

17. * If you freeze without frying, fry from frozen to prepare

    * If you fry before freezing, bake at 400°F until heated through 

18.