Egg Rolls - 1

Recipe Ingredients

1 lb	454g / 16oz	Package egg roll skins
		Egg beaten
		Enough oil to deep-fry
1 cup	62g / 2.2oz	Diced roast pork
1/2 cup	73g / 2.6oz	Cooked and diced shrimp
1/4 cup	59ml	Water chestnuts
1/4 cup	59ml	Shredded bamboo shoots
2 cups	320g / 11oz	Chopped bean sprouts - fresh
2		Green onion - finely chopped
4		Fresh mushroom chopped
1/2 teaspoon	2.5ml	Sugar
2 tablespoons	30ml	Soy sauce
1 tablespoon	15ml	Sesame oil
		Salt and pepper to taste

Recipe Instructions

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 and 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.

Source:
Cole Publishing Group Recipe Collection

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