Chinese Egg Rolls Recipe

Ingredients
1/2	cup	carrots, chopped
10	each	napa cabbage leaves, chopped and ends removed
2	each	stalks bok choi, chopped
4	cup	bean sprouts, fresh
1/2	md	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	small shrimp, cooked
1/2	pound	beef, cooked, ground
1/4	cup	cooking wine
1/4	cup	soy sauce
3	tablespoon	sesame oil
1	pk	egg roll skins, or wrappers
1		oil for frying
1	each	egg, beaten

Directions:
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.

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