The Family Cookbook
  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking

Appetizers & Starters

Cantonese Egg Rolls - 1998
​​​​​​​​Recipe courtesy of Tony Greco

INGREDIENTS
  • 2 tablespoons  oil
  • 2 cups  bean sprouts
  • 1 stalk  celery -- diced
  • 1 cup  cooked chicken -- shredded
  • 1 cup  cooked pork -- shredded
  • 2 tablespoons  onion -- diced
  • 1/8 teaspoon  ground ginger
  • 2 ½ teaspoons  sugar
  • 1 package  egg roll skins
  • egg yolks -- beaten
​
PREPARATION
Sauté bean sprouts and celery in oil. Add remaining filling ingredients, and salt and pepper. Fill egg roll wrappers, roll, and seal with beaten egg yolks. Deep fry until golden brown and serve.
Powered by Create your own unique website with customizable templates.
  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking