---------- Recipe via Meal-Master (tm) v8.x [from The Grocery Consumer]
Title: Egg Rolls
Categories: Chinese
Yield: 4 servings
1 lb Pkg egg roll skins
1 Egg; beaten
1 Oil; enough to deep-fry
1 c Pork; roast & diced
1/2 c Shrimp; cooked & diced
1/4 c Water chestnuts
1/4 c Canned bamboo shoots; shredded
2 c Fresh bean sprouts; chopped
2 Green onion; finely chopped
4 Fresh mushroom chopped
1/2 ts Sugar
2 tb Soy sauce
1 tb Sesame oil
1 Salt and pepper; to taste
Heat the saseme 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 tb 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.
