Title: Egg Rolls
Categories: Appetizer Pork Chinese
Yield: 4 Servings
| 1 | lb | Package egg roll skins |
| | | Enough oil to deepfry |
| 1/2 | c | Cooked and diced shrimp |
| 1/4 | c | Shreded bamboo shoots canned |
| 2 | | Green onion; finely chopped |
| 1/2 | ts | Sugar |
| 1 | tb | Seseme oil |
| | | Egg beaten |
| 1 | c | Diced roast pork |
| 1/4 | c | Water chestnuts |
| 2 | c | Chopped bean sprouts fresh |
| 4 | | Fresh mushroom chopped |
| 2 | tb | Soy 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.