---------- Recipe via Meal-Master (tm) v8.02

     Title: EGG ROLLS #1
Categories: Chinese, Appetizers
     Yield: 4 servings

     1 lb Package Egg Roll Skins
          Egg Beaten
          Enough Oil To Deep-fry
     1 c  Diced Roast Pork
   1/2 c  Cooked And Diced Shrimp
   1/4 c  Water Chestnuts
   1/4 c  Shredded Bamboo Shoots
     2 c  Chopped Bean Sprouts, Fresh
     2    Green Onion, Finely Chopped
     4    Fresh Mushroom Chopped
   1/2 ts Sugar
     2 tb Soy Sauce
     1 tb Sesame Oil
          Salt And Pepper To Taste

 Heat the sesame oil in a large skillet.  Quickly cook
 the bean sprouts over high heat stirring constantly.
 Add mushrooms, water chestnuts, bamboo shoots and cook
 approximately 2 minutes.  Add meat, shrimp, green
 onion, salt & pepper, soy sauce and sugar.  Remove
 from heat and set aside to cool.  Place 2 tablespoons
 of the mixture in center of egg roll skin. Take the
 two opposite ends and fold in. Moisten other 2 edges
 with beaten egg. Roll into a log shape. Pre-heat oil
 in either a deep pot or wide deep skillet.  Fry the
 egg rolls until golden brown turning every so often to
 get an even browning.  Remove from oil and place on
 absorbent paper to drain and serve very hot.

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