For some reason, I am not able to edit my own recipe, and I wanted to state that the temp to cook/deep fry these egg rolls should be 375º, not 365º. Also, when ready to seal the egg rolls, sometimes I'll add a bit of cornstarch to the warm water, to make a paste, and to help seal the wrap a bit better. This recipe can make 20-25 egg rolls (or possibly 30-35). With this recipe, you can also use: 1 lb. ground beef, or 1 lb. seasoned pork sausage, or 8-oz. medium-size precooked shrimp, in place of the pork steak. Cindi (aka DomesticGoddess)
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For some reason, I am not able to edit my own recipe, and I wanted to state that the temp to...