Ingredients

1 Head of Napa Cabbage

3 Carrots

1/2 lb of Bean Sprouts

1 Large Onion

2c Shiitake Mushrooms

1/2 lb Shrimp

Sesame seeds

Fish sauce

Soy sauce

Sesame seed oil

2 Celery Sticks

2 lbs of ground pork or beef

2 beef or pork bouillon cubes

2 packs of Egg Rolls wraps (makes about 40)

5 Spice

Seasoning Salt

Pepper

1 clove of Garlic

1 sliver of Ginger

Rice noodles

Preparation

Clean the vegatables & soak rice noodles.

  1. Chop Napa Cabbage, & set to the side. When rice noodles are soft chop/add them to the cabbage mix.

  2. Chop carrots, onion, garlic, ginger, celery (it’s faster to use a food processor) VEGGIE MIX

  3. In a large skillet cook ground beef/pork - DONT FOR GET TO ADD 2 bouillon cubes! It really adds flavor!

When the ground beef is finished cooking, drain the meat & set aside in a large bowl!!

  1. With the same skillet add 2tb of Sesame Seed oil, then pour Veggie mix, & shitake mushrooms into the skillet & sauté. Add a 2 tb of Fish sauce. I like to sprinkle the sesame seeds at this point to the mixture! Next add a little soy sauce (to taste)

Next drain, veggie mix! Then add to meat mixture! Next in chop up bean sprouts & add to veggie/meat mix!

*You can sauté this too if you like or blanche them. It depends if you like a little crunch in those egg rolls!! Just make sure you drain them! *

  1. Go a head and sauté those shrimp in about 1ts of sesame seed oil.
  2. Add the shrimp, lettuce & rice noodles to the veggie/meat/bean sprout mix…
  3. Season the mix to taste with the seasoning salt, soy sauce, and 5 spice, pepper & mix really well. *In case you’re wondering I did NOT cook the cabbage because it gets really soggy! But it can work if you drain it…But I like crunch! *

Wrapping…

Get a cup of water

  1. Lay the eggroll wrap on a flat dry surface like a diamond.

  2. I like “STUFFED” eggrolls so I use 2 spoonfuls.

  3. Dip two fingers into the cup of water and wet all sides of the wrapper.

  4. Take the bottom point of your wrap & fold it over top of the filling. Fold the sides in towards the middle & roll the filling towards the top point of the wrapper.

  • To prevent the egg roll from unwrapping in the deep seal the seams, this also prevents oil from filling the inside of the egg roll. For a better treat wrap a mint leaf or leaf of lettuce around eggroll & eat!