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.
