Title: Chinese Egg Rolls #2
Categories: Appetizer
Yield: 18 Servings

1/2 c Carrots; chopped
10 Napa cabbage leaves; chopped
-and ends removed
2 Stalks Bok Choi; chopped
4 c Fresh bean sprouts
1/2 md Onion; chopped
4 Cloves garlic; minced
1/2 c Bamboo shoots; chopped
1 c Water chestnuts; chopped
1 lb Ground pork; cooked
1 lb Small shrimp; cooked
1/2 lb Ground beef; cooked
1/4 c Cooking wine
1/4 c Soy sauce
3 tb Sesame oil
1 pk Egg roll skins or wrappers
Oil for frying
1 Egg; beaten

Date: Mon, 6 May 1996 18:39:14 -0500

From: pickell@cyberspc.mb.ca (S.Pickell)
Mix filling ingredients together. Put mixture in the freezer awhile to
cool. Warm meat tends to soften the wrappers and make things messy. Heat
vegetable oil in fryer to 325 degrees. To roll, place about 3 tb filling
mixture in the center of the wrapper. Fold 1 corner over mixture and fold
in ends. Continue rolling. Brush egg mixture on exposed corner of wrapper
to help seal egg roll. Put egg rolls in hot oil, a few at a time, and fry a
few minutes on each side until golden brown. Remove to drain on paper
towels. Serve warm with soy sauce, hot mustard, or sauce of your choice.
Makes 18 egg rolls.

Appeared in the 2 Nov 1994 issue of The Birmingham Post-Herald.

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