Super Egg Rolls

SUPER EGG ROLLS

INGREDIENTS:

1lb. ground chuck                              1/4 cup soy sauce
4 cups shredded cabbage                    1 can (8 oz.) water chestnuts, chopped and drained
2 cups onion, chopped                      1 small can (7 oz.) mushrooms, drained and chopped
1 can (7 oz.) bean sprouts, drained     2 tablespoons sugar
2 teaspoons salt                                        Egg rolls wrap

Brown meat. Add cabbage, onion, soy sauce, salt and sugar. Cook about 5 minutes; drain and cool. Then add water chestnuts, mushrooms and bean sprouts. Mix well. Spoon filling into egg roll wrap in middle. Fold over and roll, sealing with a mixture of 1 tablespoon flour and 2 tablespoons water. Fry egg rolls in oil at 350 degrees until golden brown. Serve with Chinese mustard sauce or sweet-n-sour sauce.

Above Super Egg Rolls made on 12-31-08...look a little rough but had an outstanding taste! Below a few sequence pixs.... experienced several senior moments and did not take all the pixs in sequence and left some out...Oh well, it is New Year's Eve...grin if you must! Left the cabbage out of the picture taking and one medium cabbage yielded 4 1/2 cups grated.

I had to grin on these Super egg rolls since they looked more like a burrito wrap on steroids than an egg roll but nevertheless, they had an outstanding taste. I substituted ground venison for the ground beef.

Recipe from Barbara Gantt, Adcock Family Traditions Cookbook, 1997. Below pix of Barbara Gantt and Henry Adcock both deceased. Barbara was a fantastic cook and great person.