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Servings: 2

Ingredients

Cost per serving $2.16 view details

Directions

  1. In a skillet cook grnd beef and garlic till meat is brown. Drain off fat. Stir in bamboo shoots, mushrooms, green onion and grated gingerroot. Cook, uncovered, for 1-2 min. In a bowl combine the beef-vegetable mix, egg and wine; mix well.
  2. Place an egg roll skin with 1 point toward you. Spoon 1/3 c. filling diagonally across and just below center of skin. Fold bottom point of skin over filling; tuck point under filling. Fold side corners over, forming envelope shape. Roll up toward remaining corner; moisten point and press firmly to seal. Repeat with remaining egg roll skins and filling.
  3. Fry egg rolls, a few at a time, in deep warm veg. oil or possibly shortening (365 degrees) for 2-3 min or possibly till golden. Drain on paper toweling. Serve hot with Horseradish Sauce. Makes 8 egg rolls.
  4. Horseradish Sauce: Combine 3 Tbsp. chili sauce, 2 Tbsp. prepared horseradish, 1 Tbsp. catsup, 2 tsp. lemon juice, 2 tsp. soy sauce and 1/2 tsp. garlic pwdr; mix well.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 260g
Recipe makes 2 servings
Calories 449  
Calories from Fat 283 63%
Total Fat 31.39g 39%
Saturated Fat 12.3g 49%
Trans Fat 0.0g  
Cholesterol 210mg 70%
Sodium 132mg 6%
Potassium 683mg 20%
Total Carbs 3.89g 1%
Dietary Fiber 1.0g 3%
Sugars 1.52g 1%
Protein 33.75g 54%
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