Egg Rolls

Egg Rolls


2 cups ground pork sausage
1 cup chopped cooked shrimp
1 cup green onion, finely chopped
1 cup carrots, finely chopped
2 cups celery, finely chopped
1/2 cup fresh mushrooms, finely chopped
1/2 cup water chestnuts, finely chopped
1 medium size head cabbage, finely shredded
1 TBSP soy sauce
1 TBSP salt
1 TBSP cornstarch dissolved in 2 TBSP cold chicken broth
3 pkgs egg roll wrappers

In a large bowl, mix the filling ingredients together (everything but the wrappers) until blended very well.

Fill the egg roll wrappers, roll and seal edges with a bit of water.
Deep fry or fry in hot oil in skillet, turning until golden brown all around.

Drain on rack covered in paper towels and allow to cool to room temperature.

Put in sealed freezer bags or containers and keep frozen until needed.

Reheat on a rack on a baking sheet in a slow oven until just heated through.

Serve hot with dipping sauces.

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