Recipe - Ellas Vegetable And Meat Egg Rolls

1 pound Ground beef
3 Stalks celery; chopped
5 Green onions; chopped
1 cn Bean sprouts; washed and
drained
1 cn Waterchestnuts; chopped
2 tablespoon Oil
1 teaspoon Salt
2 tablespoon Sugar
One fourth cup Soy sauce
2 teaspoon Cornstarch
1 tablespoon Cold water
7 Egg roll wrappers; cut in
half
Mustard
Ketchup

Fry ground beef, drain, set aside for now.

Heat wok, add oil, heat until hot, but not smoking, put celery, onions,
bean sprouts and waterchestnuts. fry 2 minutes. Add salt, sugar, and soy
sauce, cook 1 minute more.

Add ground beef and mix well.

Mix cornstarch and water well. Add to mixture in wok. set aside and cool.
When cool add to egg roll wrappers, wrapping diagonaly then fry in deep fat
for 3 to 5 minutes.

Serve with a mixture of mustard and ketchup. Did egg rolls in this.

Use 7 egg roll wrappers and cut in half and this will make 15 egg rolls.

NOTES : Very good.

Recipe by: Ella Bailey

Posted to MCRecipe Digest by Barb at PK abprice@wf.net on Apr 15, 1998