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
Transcribed cooking instructions as an idea can be found way back into antiquity, certainly as far into history as the early Egyptians, and possibly even further than that. Having said that, sadly, these ancient records were just basic pictorial recipes for food preparation.
In fact, the oldest recipe discovered, according to experts are some stone tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel blissful. Progressing into Roman times around 25BC a man called Apicius created a few documents detailing recipes prepared by the Romans. In his publication, Apicius describes how the roman meals were divided into starters, main meal and desserts, something we still use today. He also informs us how the early Romans made use of a wide range of spices and herbs, including a few that will be familiar to modern chefs like bay, mint and asafoetida. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and herbs from the holy land, including spices like parsley, basil and rosemary. These new herbs and spices was responsible for an explosion in books on cookery, most of which are kept safe in private collections. For the centuries that followed, the rich families of Wesstern Europe competed to lay on the most extravagent meals, and consequentially the best chefs and their collection of recipes became highly prized. Nevertheless, it was during the 19th century that cookery and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to assembling, testing, and publishing recipes to allow everyone to enjoy them. The introduction of the TV brings us TV cooks and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Angie's Egg Rolls recipe.
