Type what you have

Ingredients

• ✓ water chestnut
• bacon
• mayonnaise
• brown sugar
• tomato chili sauce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Wrap each water chestnut with a piece of bacon. Place the rolls seam-side down in a baking dish.
3. 3 Bake in the preheated oven for 30 minutes, or until bacon is crisp and cooked through. Drain off the grease. In a small bowl, stir together the mayonnaise, brown sugar and chili sauce; pour over the bacon-chestnut rolls. Return to the oven and bake for another 30 minutes.

By Mary Ann Mueller

Ingredients

• ✓ water chestnut
• bacon
• ketchup
• brown sugar

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Wrap 1/2 strip of bacon around each water chestnut. Combine ketchup and sugar in a small bowl and mix together; dip each wrapped water chestnut into this mixture.
3. 3 Place water chestnuts in a lightly greased 9x13 inch baking dish and bake covered in the preheated oven for 20 minutes, or until bacon is crisp.

By MARBALET

Ingredients

• ✓ water chestnut
• bacon
• brown sugar
• mayonnaise
• chili sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut each strip of bacon in half. Wrap a bacon strip around each water chestnut. Secure with a wooden toothpick and place in a shallow baking dish.
3. 3 Bake in the preheated oven for 20 minutes.
4. 4 While wraps are baking, mix together brown sugar, mayonnaise, and chili sauce in a small bowl until well combined.
5. 5 Remove wraps from grease to a second shallow baking dish. Pour chili sauce mixture over wraps.
6. 6 Return to the oven and continue baking until bacon is crispy, 10 to 15 minutes. Serve hot out of the dish with toothpicks.

By CANDLELADY

Ingredients

• ✓ water chestnut
• bacon
• ketchup
• brown sugar
• worcestershire sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut bacon slices into thirds. Cut large water chestnuts in half. Wrap each water chestnut with bacon; secure with a toothpick. Place on a 9x13-inch baking pan.
3. 3 Stir ketchup, brown sugar, and Worcestershire sauce together in a saucepan over medium heat until almost boiling; pour over bacon-wrapped water chestnuts.
4. 4 Bake in the preheated oven until bacon is cooked and crisp, about 45 to 50 minutes.

By Julie

Ingredients

• ✓ water chestnut
• artichoke heart
• spinach
• sour cream
• mayonnaise
• cream cheese
• romano cheese
• garlic

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Mix artichoke hearts, spinach, water chestnuts, sour cream, mayonnaise, cream cheese, Romano cheese, and garlic together in a small baking dish. Cover dish with aluminum foil.
3. 3 Bake in the preheated oven until cooked through and bubbling, about 25 minutes.

By missynmitchell

Ingredients

• ✓ water chestnut
• ketchup
• brown sugar
• worcestershire sauce
• bacon

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine ketchup, brown sugar, and Worcestershire sauce in a medium bowl.
3. 3 Cut bacon strips in half. Wrap one slice of bacon around each chestnut and secure with a toothpick. Arrange water chestnut wraps in a 9x13-inch baking dish.
4. 4 Bake in the preheated oven for 10 to 15 minutes. Remove water chestnut wraps from the oven and drain some grease. Pour ketchup sauce over wraps.
5. 5 Bake until bacon is crispy and sauce thickens, 30 to 35 more minutes.

By Beth

Ingredients

• ✓ water chestnut
• soy sauce
• garlic powder
• bacon
• pineapple chunk
• toothpick
• brown sugar

Instructions

1. 1 Combine water chestnuts, soy sauce, and garlic powder in a small bowl; toss to coat. Marinate for 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
3. 3 Drain water chestnuts; discard soy sauce mixture. Place 1 pineapple chunk in center of each bacon half; place 1 water chestnut on top. Fold ends of bacon over pineapple chunk and water chestnut; secure with a toothpick. Repeat with remaining pineapple, bacon, and water chestnuts. Gently toss bacon-wrapped pineapple and water chestnuts in brown sugar in a bowl; place on the prepared baking sheet.
4. 4 Bake in the preheated oven for 25 minutes; flip and continue baking until bacon is cooked to your desired degree of doneness, 15 to 35 minutes more. Transfer to a paper-towel-lined plate to drain briefly. Serve hot.

By Niki H

Ingredients

• ✓ water chestnut
• soy sauce
• bacon
• toothpick
• brown sugar
• mayonnaise
• chili sauce

Instructions

1. 1 Soak water chestnuts in a medium bowl with soy sauce for at least 3 hours; drain.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Wrap each water chestnut with a piece of bacon; secure with a toothpick and arrange in a shallow baking dish.
4. 4 Bake in the preheated oven until bacon is crisp, 25 to 35 minutes.
5. 5 Meanwhile, mix together brown sugar, mayonnaise, and chili sauce in a small bowl until sauce is smooth.
6. 6 Serve bacon-wrapped water chestnuts with sauce.

By Kevin Bennett

Ingredients

• ✓ water chestnut
• ranch salad dressing seasoning mix
• sour cream
• spinach
• bread
• vegetable

Instructions

1. 1 Stir together dips mix, sour cream, spinach and water chestnuts. Chill 30 minutes or until just before serving.
2. 2 Cut top off the bread and remove center (using firm bread pieces as dippers). Fill bread bowl with dip. Serve with cubed bread and vegetables.

By Hidden Valley Ranch

Ingredients

• ✓ water chestnut
• crabmeat
• green onion
• swiss cheese
• mayonnaise
• lemon juice
• curry powder
• dinner roll

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 In a medium bowl, mix together crabmeat, green onion, Swiss cheese, mayonnaise, lemon juice and curry powder.
3. 3 Separate dinner rolls into 3 pieces each. Spoon equal portions of the crabmeat mixture onto the roll pieces. Top with water chestnuts.
4. 4 Bake in the preheated oven 10 to 12 minutes, or until bubbly and golden brown.

By Doreen

Ingredients

• ✓ water chestnut
• cream cheese
• soy sauce
• shrimp
• wasabi paste
• sesame seed

Instructions

1. 1 In a medium bowl, mix together the cream cheese, soy sauce, water chestnuts, shrimp, and 1 tablespoon of sesame seeds. Gradually stir in wasabi paste until you reach the desired amount of spice. Cover and refrigerate for one hour.
2. 2 Remove the cheese mixture from the refrigerator, and shape into a ball. Roll in the remaining sesame seeds to cover. Refrigerate until ready to serve.

By mkecupcakequeen

Ingredients

• ✓ water chestnut
• mushroom
• butter
• onion
• cream cheese
• mustard
• crabmeat
• pimento pepper
• parmesan cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Remove stems from the mushrooms, retaining the caps. Chop the stems. In a medium saucepan, melt the butter. Brush the mushroom caps with melted butter.
3. 3 In the remaining butter, cook and stir the chopped mushroom stems and onions until tender. Gradually mix the cream cheese and mustard into the saucepan. Continue stirring until smooth. Stir in the crabmeat, water chestnuts and pimentos. Heat until warm.
4. 4 Stuff the mushroom caps with the crabmeat mixture. Sprinkle the stuffed caps with Parmesan cheese. In a shallow pan, bake the caps at 400 degrees for 10 to 15 minutes or until hot.

By Kimber

Ingredients

• ✓ water chestnut
• sour cream
• mayonnaise
• spinach
• leek soup mix
• sourdough bread

Instructions

1. 1 Gather all ingredients.
2. 2 Mix sour cream, mayonnaise, spinach, water chestnuts, and dry soup mix together in a medium bowl. Chill in the refrigerator for 6 hours, or overnight.
3. 3 Cut off the top of the sourdough loaf and hollow out the center to make a sturdy bread bowl. Tear removed bread into bite-sized pieces for dipping.
4. 4 Fill bread bowl with spinach mixture.

By Shawna

Ingredients

• ✓ water chestnut
• sweet hot mustard
• soy sauce
• wasabi
• cream cheese
• imitation crabmeat
• onion
• parsley
• wonton wrapper
• vegetable oil

Instructions

1. 1 In a small mixing bowl, combine mustard, soy sauce and wasabi until the wasabi has dissolved. Cover and refrigerate.
2. 2 Place cream cheese in a large bowl (preferably chilled metal). Mix in crab meat, onion, water chestnuts and parsley. Place one spoonful of the mixture in the center of each won ton wrapper. Bring points of the wrapper together (in a triangular shape) and pinch the edges closed. If the edges do not stick together, wet your fingertips lightly with water and pinch the ends together again (this will help to hold the won ton together).
3. 3 Heat oil in a large skillet. When oil is hot, place won tons (approximately 6 at a time) into hot oil. Remove the won tons when they are golden brown. Drain them on a paper towel lined tray. Repeat this process until all won tons are fried. Serve with dipping sauce.

By Danielle Tarango

Ingredients

• ✓ water chestnut
• oil
• cream cheese
• crabmeat
• garlic powder
• paprika
• wonton wrapper

Instructions

1. 1 Heat oil to 375 degrees F (190 degrees C) in a large, heavy saucepan.
2. 2 Mix cream cheese, crabmeat, water chestnuts, garlic powder, and paprika together in a medium bowl.
3. 3 Place about 1 teaspoon cream cheese mixture in the center of each wonton wrapper. Moisten wrapper edges with water, fold over the mixture, and pinch to seal.
4. 4 Working in small bathces, fry wontons until golden brown, 3 to 5 minutes.

By lavaun

Ingredients

• ✓ water chestnut
• oil
• cream cheese
• imitation crabmeat
• green onion
• soy sauce
• wonton wrapper

Instructions

1. 1 Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C).
2. 2 Mix cream cheese, crabmeat, water chestnuts, green onions, and soy sauce together in a medium bowl.
3. 3 Place about 1 teaspoon cream cheese mixture in the center of each wonton wrapper. Fold into wrappers into triangles and seal the edges with moistened fingers.
4. 4 Working in small batches, fry wontons in the hot oil until golden brown, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels.

By Gina

Ingredients

• ✓ water chestnut
• mushroom
• ground pork
• turnip
• soy sauce
• salt
• white sugar

Instructions

1. 1 Remove stems from mushrooms and discard or save for another use. Wipe caps clean with a dry towel.
2. 2 In a bowl, combine the pork, turnip, soy sauce, water chestnuts, salt, and sugar until thoroughly mixed. Spoon stuffing tightly into mushroom caps. Arrange in a steamer basket, stuffing side up, over boiling water. Cover, and cook for 30 minutes. Serve hot.

By KIKUKAT

Ingredients

• ✓ water chestnut
• ground beef
• soy sauce
• brown sugar
• onion powder
• garlic powder
• apricot preserves
• jam
• apple cider vinegar

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Mix together ground beef, chestnuts, soy sauce, brown sugar, onion powder, and garlic powder thoroughly in a large bowl. Form the mixture into 2 tablespoon-sized balls, and place onto a baking sheet.
3. 3 Bake in preheated oven until no longer pink in the center, about 15 minutes. Stir together the apricot preserves and the cider vinegar, toss with meatballs in a clean bowl, then return to baking sheet, and bake for an additional 5 minutes.

By PacNWCook

Ingredients

• ✓ water chestnut
• luncheon meat
• green onion
• parsley
• egg
• pepper
• oyster sauce
• wonton wrapper
• vegetable oil

Instructions

1. 1 In a medium bowl, mix together the lunchmeat, water chestnuts, green onions, parsley, hard-cooked eggs, pepper, and oyster sauce. Set aside.
2. 2 On a clean flat surface, such as a cutting board, lay out 4 to 6 wonton skins at a time. Place a tablespoon of the meat mixture into the center of each one. Keep a small bowl of water next to the work area to dip fingers in. Use wet fingers to moisten the corners of each wrapper. Quickly pinch all 4 corners together to seal in the filling. If it doesn't hold, use more water. Keep filled wontons covered with plastic wrap to prevent drying while the others are made.
3. 3 Heat one inch of oil in a deep heavy skillet over medium-high heat, or heat recommended amount of oil in a deep-fryer to 365 degrees F (185 degrees C). Fry wontons for a few minutes on each side, or until golden. Remove to paper towels to absorb excess grease. Enjoy the grinds!

By Elizabeth Rozewski

Ingredients

• ✓ water chestnut
• pumpernickel loaf
• cottage cheese
• parmesan cheese
• mayonnaise
• sour cream
• onion
• lemon juice
• garlic powder
• spinach
• pimento pepper
• vegetable soup mix
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Remove the top and interior of one pumpernickel loaf. Cut the insides, top and second loaf into pieces for dipping.
3. 3 Place the cut loaf on a medium baking sheet and bake in the preheated oven 10 to 15 minutes, or until dry and firm.
4. 4 In a large bowl, mix the cottage cheese, 1 cup Parmesan cheese, mayonnaise, sour cream, onion, lemon juice, garlic powder, spinach, water chestnuts, pimento peppers and dry vegetable soup mix. Spoon the mixture into the hollowed out loaf. Top with 3 tablespoons Parmesan cheese.
5. 5 Bake in the preheated oven 20 minutes, or until bubbly and lightly brown. Heat the cut up bread pieces until lightly toasted.

By Julie

Ingredients

• ✓ water chestnut
• wonton wrapper
• ground beef
• onion
• celery
• salt
• pepper
• worcestershire sauce
• vegetable oil

Instructions

1. 1 In a large frying pan, brown the beef in 2 tablespoons vegetable oil over medium heat. Mix in water chestnuts, onion, celery, and Worcestershire sauce until combined; there is no need to cook the vegetables. Season to taste with salt and pepper.
2. 2 Place one tablespoon of the beef mixture into the center of each wonton wrapper. Fold the sides of the wrapper over the filling, and then roll the wrapper up around the filling egg roll style.
3. 3 In an electric deep fryer or a heavy saucepan, heat oil to 375 degrees F (190 degrees C). Deep fry rolls until their wrappers are golden brown; fry in batches to maintain an even temperature. Once cooked, place the rolls on paper towels to drain. Serve warm.

By Vikki Favreau

Ingredients

• ✓ water chestnut
• ground pork
• green onion
• soy sauce
• cornstarch
• salt
• ginger
• wonton skin
• oil

Instructions

1. 1 Mix pork, green onions, water chestnuts, soy sauce, cornstarch, salt, and ginger in a medium bowl until well combined. Spoon 1/2 teaspoon pork mixture into the center of a wonton skin. Fold wonton skin over filling to form a triangle. Turn the top of the triangle down to meet the fold, then flip over. Moisten one corner with water; pull the opposite corner over the moistened corner to overlap, then press together firmly to seal. Repeat to make remaining wontons.
2. 2 Heat oil in a wok or large saucepan over medium-high heat to 375 degrees F (190 degrees C). Deep-fry a few wontons at a time until brown and crispy, 2 to 3 minutes. Drain on paper towels and serve warm.

By Kikkoman

Ingredients

• ✓ water chestnut
• all-purpose flour
• salt
• vegetable oil
• water
• ground chicken
• green onion
• five-spice powder
• soy sauce
• sugar
• sesame oil
• oil

Instructions

1. 1 Sift flour and salt into a large bowl. Make a well in the center and fill with vegetable oil and approximately 4 tablespoons boiling water. With a wooden spoon, stir until smooth, adding more boiling water as necessary. Knead about 5 minutes, until elastic. Cover and allow to sit 30 minutes.
2. 2 Divide dough into 12 equal pieces. Roll each piece into a 6 inch circle.
3. 3 In a medium saucepan over medium high heat, cook ground chicken breast until evenly brown.
4. 4 Drain chicken and place in a medium bowl with water chestnuts, green onions, Chinese five-spice powder, reduced-sodium soy sauce, white sugar and sesame oil. Thoroughly mix.
5. 5 Heat oil in a large skillet. Place approximately 1 tablespoon chicken mixture in the center of each dough circle. Fold over mixture and press edges together to seal. In small batches, cook in the hot oil until bottoms are golden brown. Place approximately 1/3 cup water in the pan. Cover and continue cooking approximately 5 minutes, until surfaces of the dumplings are well steamed. Serve immediately.

By PATTY5

Ingredients

• ✓ water chestnut
• parsley
• salt
• mustard powder
• mustard
• brown sugar
• tomato paste
• chili sauce
• ketchup
• onion
• cider vinegar
• applesauce
• apple jelly
• ground turkey
• poultry seasoning
• mustard powder
• salt
• parsley
• parmesan cheese
• applesauce
• onion
• egg
• panko bread crumb

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
2. 2 Mix bread crumbs, egg, 1/4 cup minced onion, water chestnuts, 1/4 cup applesauce, Parmesan cheese, 1 tablespoon parsley, 1/2 teaspoon salt, 1/2 teaspoon mustard powder, and poultry seasoning together in a large bowl. Add ground turkey and gently mix together until just-combined.
3. 3 Roll turkey mixture into 1 1/2-inch meatballs and place meatballs on prepared baking sheet.
4. 4 Bake in the preheated oven until cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Whisk apple jelly, 1 cup applesauce, cider vinegar, 1/2 cup minced onion, ketchup, chili sauce, tomato paste, brown sugar, Dijon mustard, 1 teaspoon dry mustard, and 1/2 teaspoon salt together in a saucepan; bring to a simmer and cook, stirring occasionally, until flavors combine, about 10 minutes.
6. 6 Transfer cooked meatballs to simmering sauce, cover the saucepan with a lid, and simmer until flavors blend, about 10 minutes. Garnish with remaining parsley.

By lutzflcat

Ingredients

• ✓ water chestnut
• ground pork
• watercress
• green onion
• oyster sauce
• sesame oil
• garlic
• soy sauce
• white pepper
• salt
• dumpling skin
• shrimp

Instructions

1. 1 In a large bowl, combine the pork, watercress, water chestnuts, green onion, oyster sauce, sesame oil, garlic, soy sauce, ground white pepper and salt and mix together well.
2. 2 Place 1/2 teaspoonful of this filling onto each dumpling skin. Place 1 shrimp on the filling, slightly wet the edge of the dumpling skin, fold over and pinch with your fingers to form a seal all the way around.
3. 3 To cook: Pan fry the dumplings in a large skillet over medium heat with oil for 15 minutes, turning over halfway through OR Place them in a pot of boiling water for 10 minutes; drain and serve in hot chicken broth.

By Vivian Lee

Ingredients

• ✓ water chestnut
• butter lettuce
• ground beef
• cooking oil
• onion
• hoisin sauce
• garlic
• soy sauce
• rice wine vinegar
• pickled ginger
• asian chile pepper sauce
• green onion
• sesame oil

Instructions

1. 1 Gather all ingredients.
2. 2 Rinse whole lettuce leaves and pat dry, being careful not to tear them; set aside.
3. 3 Heat oil in a large skillet over medium-high heat. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl.
4. 4 Add onion to the same skillet; cook and stir until just tender, 5 to 7 minutes.
5. 5 Stir in hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce until well combined. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
6. 6 Arrange lettuce leaves around the outer edge of a large serving platter; spoon beef mixture in the center.

By Rachel Castro

Ingredients

• ✓ water chestnut
• carrot
• bean sprout
• green bell pepper
• green onion
• garlic
• chicken
• cornstarch
• water
• soy sauce
• vegetable oil
• brown sugar
• cayenne pepper
• egg roll wrapper
• cooking spray

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
2. 2 Coat a large skillet with nonstick cooking spray and heat over medium heat; cook and stir carrots, bean sprouts, water chestnuts, green pepper, green onions, and garlic until vegetables are crisp, about 3 minutes. Stir in chicken until heated through, 3 to 5 minutes.
3. 3 Combine cornstarch, water, soy sauce, 1 teaspoon oil, brown sugar, and cayenne in a small bowl; stir into chicken mixture. Bring to a boil over high heat and stir, cooking until sauce is thickened, about 2 minutes; remove from heat.
4. 4 Spoon 1/4 cup chicken mixture on the bottom third of one egg roll wrapper. Fold sides toward center and roll tightly; place seam side down on prepared baking sheet. Repeat with remaining filling and wrappers. Spray top of egg rolls with nonstick cooking spray.
5. 5 Bake in preheated oven until lightly browned, 10 to 15 minutes.

By HoneyBooBoo

Ingredients

• ✓ water chestnut
• ground pork
• shrimp
• green onion
• ginger root
• cornstarch
• garlic salt
• white sugar
• sherry
• chili oil
• soy sauce
• sesame oil
• wonton skin
• garlic salt
• egg white

Instructions

1. 1 In a large skillet, cook the ground pork over medium heat until no longer pink.
2. 2 In a large mixing bowl, combine the shrimp, ground pork, green onions, ginger, and water chestnuts. Mix in the cornstarch, garlic salt, and sugar. Mix in the dry sherry, chili oil, soy sauce, and sesame oil.
3. 3 Place about one teaspoon of the mixture in the center of each won ton wrapper. Bring points of the wrapper together (in a triangular shape) and pinch the edges, sealing them closed with egg whites.
4. 4 Meanwhile, bring a large pot of water to boil. Carefully place won tons into boiling water without crowding. (Work in batches if necessary.) When the wontons float to the surface, add a cup of cold water and allow the water to come to a boil again. Then remove from the boiling water.

By edna

Ingredients

• ✓ water chestnut
• ground pork
• cabbage
• green onion
• ginger root
• salt
• white sugar
• sesame oil
• wonton wrapper
• vegetable oil
• water
• chili oil
• soy sauce
• rice vinegar

Instructions

1. 1 Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
2. 2 To make the filling: Mix browned pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil together in a medium bowl until well combined; cover and chill mixture in the refrigerator for 6 to 8 hours, or overnight.
3. 3 Place a tablespoon of the pork mixture into each wonton wrapper. Fold the wrappers, and seal the edges with a moistened fork.
4. 4 Heat 3 tablespoons vegetable oil in a large, deep skillet, over medium high heat. Place pot stickers into hot oil seam-side up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil until oil and water begins to sizzle, about 7 to 8 minutes. Add remaining oil; continue to cook pot stickers until bottoms begin to brown. Transfer pot stickers to a warm serving platter.
5. 5 To make the dipping sauce: Mix chili oil, soy sauce, and vinegar together in a small serving bowl. Taste and adjust proportions to taste.
6. 6 Serve warm pot stickers with dipping sauce.

By SAILIN

Ingredients

• ✓ water chestnut
• garlic
• onion
• vegetable oil
• black pepper
• soy sauce
• water
• carrot
• green bean
• celery
• bamboo shoot
• jicama
• bean sprout
• egg roll wrapper
• vegetable oil

Instructions

1. 1 In a wok or skillet, saute the garlic and onions in hot oil until the onions are translucent. Add the pepper and soy sauce and saute further.
2. 2 Drain the excess oil, add the water and bring to a boil. Add the carrots and simmer for 5 minutes. Add the green beans, celery, bamboo shoots, water chestnuts, and jicama. Simmer for another 5 minutes. Remove the pan from heat and add the bean sprouts. Cool to room temperature.
3. 3 Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
4. 4 Heat a wok over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Place 3 or 4 egg rolls in the oil, gently. Fry the rolls until all sides are golden brown. Drain on paper towels. Serve immediately

By Gabriela Villareal