Linda'S Egg Rolls
- 1 to 2 lb. ground beef or turkey
- 2 to 3 large potatoes
- 1 to 2 large carrots
- 1 can bean sprouts
- 1 large onion
- 2 cans green
- 1 to 2 pkg. egg roll wrappers, cut diagonally (these can be found in produce department of grocery stores)
- salt to taste
- pepper to taste
- garlic powder to taste
- teriyaki sauce to taste
- white pepper to taste
- Brown and drain meat. Season with spices. Chop potatoes, carrots and onions into small pieces, especially potatoes and carrots. Add to meat. Cook on low while chopping canned items. Chop to medium size. Mix all ingredients together. Season to taste with spices. Simmer on low for about 30 to 40 minutes until potatoes are soft. Drain in colander. Cup wraps in 1/2 diagonally. Separate. Place 1 large tablespoon mixture in center edge of wrap. Fold sides over and roll up. Seal with a drop of water along the seam. Place on wax paper. Do not let the wrapped rolls touch each other. For best results, chill or freeze before deep-frying.
ground beef, potatoes, carrots, bean sprouts, onion, green, egg roll wrappers, salt, pepper, garlic, teriyaki sauce, white pepper
Taken from www.cookbooks.com/Recipe-Details.aspx?id=95612 (may not work)