Egg Rolls and Dipping Sauce
By Melissa's Corporate Chefs


1 pound Ground Beef, chicken or pork
2 Tbsp Canola oil
1 large Onion
8 ounces Waterchestnuts slivered
2 packages Stir Fry Vegetables with snow peas chopped small
1 1/2 teaspoon Salt
1/4 teaspoon Pepper
2 tablespoons Flour
3/4 cup Water
Oil for frying

3 cloves Organic Garlic minced
1/4 cup Vinegar
1/8 teaspoon Salt


In a large skillet set to medium high heat add oil to coat pan, then ground meat. Cook meat until almost done. Stir in garlic and onion; sauté lightly.

Add water chestnuts, vegetables and seasonings; cook for about 2 minutes. Drain and cool thoroughly.

Combine flour and water to form thin paste.

To make rolls, place 2 tablespoons filling on a egg roll wrapper. Fold neatly like an envelope. Seal with paste.

Heat oil to 375 degrees F. Fry egg roll in hot fat until golden brown.

Drain on paper towel.

Combine remaining ingredients for sauce.

Serve hot with sauce.

Servings: 10