Egg Rolls

Egg Rolls


  • 2 large pork steaks  (or 1 # hamburger) ) (or no meat – go Vegetarian)
  • 1 can bean sprouts
  • 2 C washed, peeled, finely chopped carrots
  • 2 C washed, finely chopped celery
  • 1 medium onion, finely chopped
  • 2 red potatoes, peeled, chopped finely
  • 2 Tbsp butter
  • 1 pack egg roll wraps
  • 3 Eggs
  • 1 Tbsp Water
  • Chicken Broth
  • Soy Sauce

(everything should be chopped no bigger than a pea)


trim all fat from pork and chop into pea sized pieces

(I use the julienne blade on the food processor for all vegetables)

In large stock pan, melt butter

Add all carrots, celery, onion and potato and fry for about 5 min.  remove from pan.

Fry meat until browned.

Add chicken broth and vegetables.  (add enough broth to just cover the veg/meat)

Add 2 bay leaves, salt and pepper.

Simmer for about 1/2 hour.

At the last 5 minutes, add soy sauce to taste.

Drain all liquid in strainer.  Remove and discard bay leaves.

Mix up about 3 eggs with about 1 Tbsp water and beat until blended.  Keep this bowl aside.

Use 1 pack of egg roll wraps.

Put egg roll wrap at an angle to you so the point of one corner is toward you.

Add about 2 Tbsp meat mixture in a line about 1/3 of the way up the wrap.

Wipe egg mixture around edges of wrap.

Begin rolling and tucking in sides.

Wrap each egg roll individually in a piece of waxed paper.

Put 6 egg rolls (wrapped) inside ziplock and freeze.

To cook them, fry in vegetable oil on medium heat until browned.