Rated 5.0 stars by 1 users
Appetizer
Asian
10 servings
25-30 minutes
10 minutes
1 pound ground beef, chicken or pork
2 tablespoons canola oil
2 cloves organic garlic
1 large onion
8 ounces waterchestnuts, slivered
2 packages stir fry vegetables with sno peas, chopped small
1½ teaspoon salt
¼ teaspoon pepper
2 tablespoons flour
¾ cup water
10 Egg Roll Wrappers
Oil for frying
3 cloves organic garlic, minced
¼ cup vinegar
⅛ 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.
