Egg Rolls

Ingredients

1 lb. meat - can be pork, chicken or shrimp

marinate in 1T soy sauce, 1 tsp sherry, and 1/2 tsp corn starch.

2-3 cups shredded cabbage

1 C bamboo shoots chopped

3 scallions chopped

4 stalks celery chopped

1/2 lb. raw bean sprouts

1/4 C mushrooms chopped

2 eggs made into an omlett and shredded

B. 1 T soy sauce + 1 tsp salt

C. 1 T cornstarch + 1 1/2 T water

D. 1 T flour + 1 1/2 T water

4 C peanut oil for frying

Procedure

In a skillet with 3 T oil saute cabbage 1 minute add in B cover and cook for 2 minutes. Uncover stir and let water evaporate. Remove and spread on a plate.

Add 2T oil to saute the celery 2 minutes then add bamboo shoots mix one minute the remove to a plate.

Add 3 T oil and saute the meat for 1-2 minutes then return all veggies to the skillet and add scallions, mushrooms and egg, Add bean sprouts and C. Stir until thickened. Refrigerate to cool never use warm.

Assemble egg rolls and seal the seam with D.

Heat 4 C oil and deep fry egg rolls at 350-375 degrees until nicely golden brown. Drain on end in a colander. Use or freeze.