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Title: Egg Rolls
Categories: Appetizer Pork Chinese
Yield: 4 Servings

1lbPackage egg roll skins
  Enough oil to deepfry
1/2cCooked and diced shrimp
1/4cShreded bamboo shoots canned
2 Green onion; finely chopped
1tbSeseme oil
  Egg beaten
1cDiced roast pork
1/4cWater chestnuts
2cChopped bean sprouts fresh
4 Fresh mushroom chopped
2tbSoy sauce
  Salt and pepper to taste

Heat the seseme 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, 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.