Ingredients:
1 (1 lb) package prepared egg roll wraps ( about 18 rolls)
2 cups shredded cooked pork
1 (4 ounce) cans canned shrimp
1 (8 ounce) cans water chestnuts
2 celery ribs
3 medium radishes
5 scallions
2 cups shredded cabbage
2 medium carrots
1 cup bean sprouts
1 teaspoon grated ginger
1 teaspoon garlic powder
1 teaspoon salt ( or to taste)
1 teaspoon cumin
1 teaspoon tarragon
1 teaspoon black pepper
2 tablespoons olive oil
Directions:
(note: shredding to fine will result in mushy texture) With a small food processor shred the pork, celery, radishes, and scallions together.
Put in big bowl.
Rinse the water chestnuts and shrimp in cold water before using.
Then shred the water chestnuts and shrimp.
Put with pork mix.
Then the shred the cabbage and carrots together to make 2 cups of mix.
Put in with the pork mix.
Shred the bean sprouts on a quick pulse and add to mix.
Add all your spices and stir and taste.
If you think it needs something more (i. e. salt, garlic, whatever, season it to your taste.) Lay egg roll wrapper flat and put on a loose 1/3 cup of filling (don’t pack it) in center and arrange it in a small log, fold sides over and start to roll.
Place on greased cookie sheeat sides not touching.
Brush tops of egg rolls lightly with oil and bake.
Bake at 375 degree oven for 30 minutes.
Servings: 18
Time preparation: 20 min.
Time total: 50 min.