Eggroll Filling

Eggroll Filling


  • 1/2 teaspoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon accent. seasoning mix
  • 3 tablespoons soy sauce
  • 3 cups bean sprouts
  • 2 cups celery, shredded
  • 1/2 cup water
  • 1 tablespoon cornstarch
  • 1 medium onion, shredded
  • 3 tablespoons peanut oil
  • 1 cup water chestnuts, shredded
  • 1 cup bamboo shoots, shredded
  • 1 pound pork, finely diced
  • 1/2 cup mushrooms
  • 1 teaspoon ginger powder


In a large skillet, over medium heat, saute onion in 2 tablespoons oil until softened. Add pork and cook until it looses it's pink color. Add sugar, salt, Accent, soy sauce, celery and mushrooms. Saute until all vegetables are softened. Add bamboo shoots, ginger powder and water chestnuts. Heat through. In a small bowl combine water and cornstarch. Place filling in the center of egg roll wrapper. Brush sides with cornstarch mixture and roll closed. Deep fry until golden. Drain on paper towel and serve hot.

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