Greg's Egg Rolls Recipe

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Greg's Egg Rolls Ingredients

1/2 lb ground beef and pork mix
1/2 cup onion - finely chopped
1/2 lb cabbage - shredded
1 can bean sprouts - well drained
1/2 tsp salt
1/2 tsp soy sauce
1 tbsp peanut butter(more to taste)
1 tsp sugar

A Recipe for
Greg's Egg Rolls

“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.”
Georges Blanc, Ma Cuisine des Saisons

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This Recipe for Greg's Egg Rolls is one of thousands in the Recipes-to-go Egg Cookbook.

Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

Greg's Egg Rolls Recipe
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Food Tip
To peel garlic cloves quickly, microwave them first for 10 seconds. They will then pop out of their skins easily.

This is a recipe for Greg's Egg Rolls from the recipe cookbook of Recipes-to-go (Egg)

Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon.
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Greg's Egg Rolls recipe - a tasty recipe for you to add to your collection!
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Red meat is not bad for you. Now blue-green meat, that’s bad for you!
Tommy Smothers

Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction.
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After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers.
Emily Luchetti

Greg's Egg Rolls

Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot.
Samuel Butler

Greg's Egg Rolls Directions

Mix ingredients well.

Spoon into egg roll wrappers (for fullsize egg rolls) or won ton
skins (for smaller appetizers) following package directions. Deep fat
fry in enough peanut oil to cover in batches until golden brown.

I prefer more peanut butter (chunky) and to use the smaller won ton
skins as they are easier to wrap and faster to cook.

These do NOT have a pronounced peanut butter flavor but taste similar
to Cashews which are commonly used in oriental cooking.

developed by Greg Smith - Cleveland, Ohio

Serves: 50

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Greg's Egg Rolls Recipe from the Recipes-To-go.com Egg Recipe Cookbook

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