Egg Rolls -Wrappers and Filling
INGREDIENTS:
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
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.
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