Filipino-style Egg Rolls

Submitted by Ryane Necessary

INGREDIENTS

• 1 lb. ground meat (beef, turkey, or pork; a combination works best)
• 3 carrots - julienned or coarsely shredded
• 1-2 potatoes - julienned or coarsely shredded
• 1 onion - halved and thinly sliced
• 4-8 cloves of garlic - finely chopped (add to taste)
• 1-2 handfuls of bean sprouts
• 1-2 handfuls of napa cabbage, savoy cabbage, or bok choy - thinly sliced
• 1 package of beef or pork gravy mix
• 1 package of egg roll wrappers - sliced diagonally to make triangles
• Soy sauce (to taste)
• Salt and pepper (to taste)
• Crisco for frying
• Duck sauce or sweet and sour sauce for dipping

DIRECTIONS

Brown the ground meat. Mix all ingredients and add soy sauce and salt and pepper to taste. Drain any excess liquid. Roll filling in egg roll wrappers (see below). Fry egg rolls in a heavy pot with very hot melted Crisco. Drain them in a colander or on paper towels while cooking the rest.

To roll the egg rolls:

Start with the base of the triangle...place a small amount of filling in the middle (approximately 1 heaping teaspoon). Fold the left and right corners to the middle (covering the filling and overlapping the points). Roll tightly from the base of the triangle to the top of the triangle. Moisten the point with water to help it stick.

Serve with duck sauce or sweet and sour sauce. You can freeze and re-use any leftover filling and egg roll wrappers.