Slap-yo-momma Egg Rolls

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 20
• 1 lb ground lean lamb
• tonys seasoning, to taste
• 2 cups shredded cabbage
• 3/4 cup chopped celery
• 4 finely chopped green onions
• 4 tablespoons vegetable oil
• 1 cup chopped small baby shrimp
• 1 cup drained and chopped water chestnut
• 1 cup drained and chopped bean sprouts
• 1 minced garlic clove
• 3 -5 tablespoons soy sauce
• 2 teaspoons sugar
• 20 refrigerated egg roll wraps
• oil, for frying

Recipe

• 1 in a large skillet, put lamb and season to taste.
• 2 cook on medium heat until no longer pink, then drain off grease.
• 3 remove lamb and set aside.
• 4 using the same skillet, add vegetable oil, cabbage, celery, and onions.
• 5 cook until cabbage starts to get tender.
• 6 add reserved lamb, shrimp, water chestnuts, bean sprouts, soy sauce, garlic, and sugar.
• 7 cook for 5 minutes, or until all liquids are cook out.
• 8 remove from heat.
• 9 position egg roll wrapper with one corner facing you.
• 10 scoop about 1/3 cup filling onto bottom 1/3 of wrapper.
• 11 follow the directions on the package of eggroll wrappers for assembling the eggrolls.
• 12 in an electric skillet heat 1 inch of oil to 375`, or heat 1 inch oil in wok on medium-low heat for 2 minutes.
• 13 fry eggrolls 1-2 minutes on each side, or until golden brown.
• 14 drain on paper towels.
• 15 let cool slightly before serving.
• 16 serve with sweet an sour sauce.
• 17 enjoy!