Photo by Valerie C.

  • Prep Time


  • Total Time


  • Servings



  • 1

    # chicken or beef

  • 2

    cloves fresh garlic

  • ½

    small onion

  • 2

    Tbls. water

  • 1

    small can chinese vegetables (drained)

  • 12

    ounces fresh mushrooms

  • 1

    pkg. egg roll wrappers

  • 1

    qt. peanut oil for frying


Season chicken or beef, add sliced mushrooms with garlic, onion salt & pepper. Mix thoroughly. Heat mixture in a medium skillet, stirring until meat is cooked through till slightly pink. Add the chinese vegetable and set aside. In a deep fryer heat oil to 375* F (185* C) Lay out one egg roll wrapper at a time center pointed toward you. Place 1/4 to 1/3 cup of the meat mixture on the wrapper fold left and right corners toward the center and continue to roll seal the edges with water as you roll. Place egg rolls into heated oil and fry turning occasionally until golden brown. It's best to fry 2-3 at a time depending on the size of your fryer. Remove from oil and drain on paper towel.


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