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What happened to the cooking thread?
October 24, 2006
11:57 pm
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OnceWounded
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My extended family is going to make these next week. It a recipe I learned years ago from a lady who was Dutch, but lived in South America for several years. We actually got together and made these at parties where I work.

This is a general guide line, you must adjust it to your liking and enjoy.

At least two packs of egg roll wrappers (about 30-35 in each pack)

One large head of Chinese cabbage
Three bunches of green onion
Two cans of bean sprouts
Three cans of bamboo shoots
3 cans of water chestnuts
Celery, if you feel like it, but only two ribs
Chopped Garlic in a jar

2 to 3 pounds of ground pork, beef and veal
A pound and a half to 2 pounds of shrimp

Cook the ground meat, adding 3 chicken bullion cubes, a quarter teaspoon of chopped garlic, and a cup of water. Cook until the liquid is gone.
Precook the shrimp if you buy fresh (frozen work fine though)

Chop all of the vegetables and place in a large mixing bowl. Toss with about a teaspoon of salt, black pepper and a table spoon of chopped garlic. Taste it. Adjust the seasonings to your liking.

Throw on the cooked meat and shrimp and toss again. Let sit about 10 minutes for mixture to steam and veggies to wilt a bit. Place mixture in a colander and scoop from there. You have to drain the excess liquid.

Place about a quarter cup of mixture in the center of the wrapper and fold as shown on the package, sealing with beaten egg. Fry as soon as they are folded until they are golden brown.
Freeze the ones you don’t eat right away on a tray, leaving enough space between so they don’t stick. Package them in quantities you will use for a meal. You can freeze them fried and heat in the microwave or oven on a rack, or you can freeze uncooked to throw in a fryer as you need them.

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