Amount
Ingredient
Preparation



1/2
cup
carrots

chopped



10
each
napa cabbage leaves

chopped and ends removed



2
stalks
bok choy

chopped



4
cups
bean sprouts

fresh



1/2
medium
onion

chopped



4
each
garlic cloves

minced



1/2
cup
bamboo shoots

chopped



1
cup
water chestnuts

chopped



1
pound
pork

cooked, ground



1
pound
shrimp

small sized or chopped



1/2
pound
beef

cooked, ground



1/4
cup
wine

Chinese cooking style



1/4
cup
soy sauce





3
tablespoons
sesame oil





1
pk
egg roll skins

or wrappers



1
x
oil

for frying



1
each
egg

beaten

 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