1 no ingredients
Directions
1 lb ground pork
1 lb peeled shrimp 1 pkg frozen french style green beans 3
medium sized potatoes cut into strips 1/4" wide x 1/8" thick x 1"
long 2 carrots, grated
2 stalks celery, chopped fine Salt, black pepper and paprika
to taste
2 cloves garlic, minced
1 medium onion, chopped fine 1 pack Egg roll wrappers (Doll
Spring roll shells from Chinese store) Fresh shredded cabbage can be
used instead of green beans and bean sprouts can be added if desired.
In a large skillet or Dutch oven, brown the pork, discard some of the
grease, leaving 3 tbsp in the pan. Brown the garlic and saute the
onions. Add the potatoes, green beans, chopped celery and grated
carrots. Add 3 cups hot water and cook 15 minutes in uncovered
skillet or Dutch oven, adding seasoning. Add the shrimp 10 minutes
before finished cooking.
Put cooked mixture into colander and allow to drain until cool. Roll
in wrappers and fry in skillet in 1/2" oil 5 to 10 minutes.
Sweet and sour sauce can be bought at Winn-Dixie or you can make
your own.
Sweet and Sour Sauce
Servings: 50 servings
Angie's Egg Rolls Recipe brought to you by Recipe Ideas
Categories: Appetizer; Asian; Bread; Breads; Chinese
The History of Recipes
We can track the history of meal recipes back into distant history, at least as far back into recorded history as the Egyptians, and quite possibly further than that. Having said that, in the main part, these ancient cook books were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the oldest recipe discovered, according to food historians is a collection of tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated and blissful. Progressing into The time of the roman empire 25BC a roman called Apicius wrote a collection of documents describing recipes cooked by his fellow Romans. He recounts how the roman meals were separated into hors d`oeuvre, entrees and afters, something we still use today. Additionally, he recounts how the Roman cooks were skilled in the use of a wide range of herbs, including many that are still in use today for example bay, fennel and asafoetida. Later on in the 1400s, people returning from the crusades brought back many foods and herbs from the holy land, such as basil and rosemary. These new culinary innovations caused a surge in manuscripts on cooking, most of which still exist in private libraries. For the centuries that followed, the powerful and wealthy competed with each other to lay on the most exotic meals, and consequentially cooks and their collection of recipes could command a high salary. Notwithstanding that, it wasn`t until the 1800s that cooking and recipe books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and recording recipes common in their social group. The introduction of the TV gave us cooking programs and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, permitting us all to access massive numbers of recipes just like those on the site you are now reading. |
We hope you enjoy this Angie's Egg Rolls recipe.
