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Egg Rolls with Bought Wrappers

Kraft Memeber Recipe
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Makes: 20 rolls Total Time: 20 min

what you need
  • 1 lb. lean ground beef, pork, chicken, OR 1 pkg. firm tofu, drained and crumbled
  • 1 tsp. minced ginger
  • 2 cups finely chopped cabbage
  • 1/4 lb. bean sprouts
  • 1/2 cup shredded carrot
  • 3 green onions, finely chopped
  • 1 pkg. egg roll wrappers
  • Vegetable oil for deep-frying
  • Mustard and ketchup OR sweet & sour sauce
make it
Stir-fry meat or tofu and ginger in wide skillet over high heat until lightly browned, 2-3 minutes. Add cabbage, bean sprouts, carrot and green onions; cook 2 minutes. Let mixture cool. Use 2 Tbsp. filling for each egg roll.

To fold:
1) Place filling diagonally on wrapper.
2) Fold corner over filling; roll snugly half-way to cover filling.
3) Fold up both sides snugly against filling; moisten edges of last flap.
4) Roll over flap to seal; lay flap-side down until ready to cook.

Deep-fry at 350°F, a few at a time, turning occasionally, until golden, 2-3 minutes. Drain on paper towels. Serve warm with mustard and ketchup, or serve with sweet & sour sauce.
Notes
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