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LOCATION: Recipes >> Asian >> Eggrolls 05

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Egg Rolls
Yield: 4 Servings

1 lb package egg roll skins
1 egg, beaten
oil for deep frying
1 cup diced roast pork
1/2 cup cooked and diced shrimp
1/4 cup water chestnuts
1/4 cup shredded bamboo shoots
2 cup chopped bean sprouts, Fresh
2 green onion, finely chopped
4 fresh mushrooms, chopped
1/2 tsp sugar
2 Tbsp soy sauce
1 Tbsp 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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