Egg Rolls
CATEGORIES
INGREDIENTS
  • Servings: 75 pieces
  • 1 1/2 lb ground chuck
  • 1 tsp black pepper
  • 1/4 tsp red pepper
  • 1 tsp salt
  • 1/2 tsp parsley
  • 2 tsp garlic
  • 1 cup celery
  • 1 cup carrots
  • 1 cup onions
  • 1 cup cabbage
  • 1 can water chestnuts
  • 4 oz. rice stick (loaf).
  • 75 egg roll wraps
DIRECTIONS
  1. Add following in order of cooking to desired crunchiness:
  2. 1) 1 cup celery
  3. 2) 1 cup carrots
  4. 3) 1 cup onions
  5. 4) 1 cup cabbage
  6. 5) 1 can water chestnuts
  8. Boil water, then take off heat. Add rice loaf and soak for 5 minutes. Cut up, mix with vegetables.
  9. Wrap in egg roll wraps.
  10. Fry til golden brown.