Recipe - Egg Rolls For A Crowd

1 One half pound Lean ground beef
One half pound Lean ground pork
One half pound Bulk hot sausage
2 md Onions, finely chopped
2 cup Finely chopped celery
2 8 oz. cans bean sprouts,
Drained
1 One half pound (3 cups) shrimp, boiled,
Peeled and chopped
2 8 oz. cans water chestnuts,
Sliced and drained
5 tablespoon Soy sauce
Flour to thicken
6 20 count packages egg roll
Wrapper skins

Brown meats with onion and celery. Stir in bean sprouts, shrimp and water
chestnuts. Cook over low heat, blending well. Stir in soy sauce and flour
to thicken. Cool mixture. Place 2 tablespoons of mixture on edge of each
egg roll skin. Roll snugly, tucking in ends and sealing with moistened
fingertips. Deep fry in hot oil for 5 minutes. Serve with Jezebel Sauce or
Chinese style hot mustard and sweet and sour sauce. Note: These freeze
exceptionally well. Place egg rolls on a cookie sheet, freeze until firm,
store in heavy duty freezer bags. A delightful treat to have on hand for
dropin guests.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini