---------- Recipe via Meal-Master (tm) v8.02
  
       Title: EGG ROLLS #1
  Categories: Chinese, Appetizers
       Yield: 4 servings
  
       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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