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 g
olden 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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