CHINESE EGG ROLLS|
1 c. chopped pork meat
1 can shrimp
3 c. chopped celery
3 c. chopped cabbage
1 c. thinly sliced yellow
1 c. Mexican potatoes, chopped
1 c. chopped green onions
1 Tbsp. Accent
salt and pepper
Put one tablespoon oil in frying pan. Stir-fry meat
with Mexican potatoes for one minute on medium heat. Add
celery, cabbage, yellow onions, green onions and Accent.
Stir-fry for 1 minute; let set for 3 minutes before putting in
egg roll papers. Put 2 cups oil in deep frying pan. Deep fry
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