Egg Rolls By Barbra Recipe

• 16 to 18 egg roll wrappers
• 1 carrot, shredded
• 2 stalks celery, shredded
• 1/2 pound bean sprouts
• 2 green onions
• 16 ounce. can bamboo shoots, shredded
• 3 teaspoon salt
• Dash of pepper
• 3 tbsp. soy sauce
• 1 pound beef, pork, chicken, or possibly shrimp
• 1 teaspoon sesame oil
• 2 tbsp. cornstarch
• 1 tbsp. cooking sherry (optional)

1. Heat 2 Tbsp.
2. oil in frying pan and stir-fry carrots, celery, bean sprouts, onion, bamboo shoots, and salt 3 min.
3. Drain mix and set aside.
4. Mix sesame oil, meat, soy sauce, cornstarch, and sherry.
5. Heat 2 Tbsp.
6. oil in frying pan and stir fry meat mix for 5 min.
7. Mix meat mix and vegetable mix together and drain well before beginning to wrap (can be made ahead of time and refrigerated).
8. Place 1 Tbsp.
9. mix in corner of wrapper and fold corners about 1 inch; continue rolling into a roll form.
10. Deep fry in warm oil to a golden.

egg roll wrappers, carrot, stalks celery, sprouts, green onions, bamboo shoots, salt, pepper, soy sauce, beef, sesame oil, cornstarch, cooking sherry

Taken from cookeatshare.com/recipes/egg-rolls-by-barbra-58009 (may not work)