EGG ROLL & EGG ROLL WRAPPER RECIPE

EGG ROLL & EGG ROLL WRAPPER RECIPE

EGG ROLLS

1/2 Lb. ground beef
3/4 pkg. coleslaw mix (grated cabbage and carrots)
1 cup chopped mushrooms
1/2 tsp. black pepper
1 tsp. chopped garlic
1/2 tsp. ground ginger
3 Tbls. soy sauce
egg roll wrappers (recipe below)
1 beaten egg


Brown beef in skillet and drain off fat.
Add coleslaw mix, mushrooms, black pepper, garlic, and ginger to skillet.
Stir-fry until all is tender.

Drain and remove any liquid from pan.
Stir in soy sauce. Mix well.

Spoon 2 to 3 Tablespoons of filling mixture onto each wrapper.
Brush edges of wrapper with a beaten egg.
Roll up wrappers just as you would a burrito and
fry in app~ 350 degree oil until brown.
Drain on double paper towels or brown paper lunch bags

*Great Dipped in spicy mustards , soy sauce, or sweet and sour sauce

Egg Roll Wrappers

2 cups sifted flour
1 teaspoon salt
1 egg
1/2 cup ice water
Cornstarch

Directions:
Sift flour and salt into a large bowl.
Make a well in the center and add egg and water.
Stir with fork until dough holds together.

Turn out dough onto lightly floured surface,
knead until smooth and elastic, about 5 minutes.
Cover dough with a bowl.
Allow dough to rest at least 30 minutes.

Divide dough into fourths.
Dust pastry board lightly with cornstarch.
{Cornstarch will prevent them from sticking together}

Roll each piece of dough to a 14X11 inch rectangle.
Cut into 3-1/2 inch squares.





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