Title: Egg Rolls #1
Categories: Appetizer
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.