Egg Rolls

• 1/2 c. pork sausage
• 1/4 c. chopped shrimp or prawns
• 1 1/2 green onions, chopped
• 3 drops sesame oil
• 1/4 c. dried mushrooms (dehydrated), cut into slivers
• 1/4 c. sliced, diced water chestnuts
• 1/2 c. shredded cabbage or Chinese cabbage
• dash of ground ginger
• dash of pepper
• 1 tsp. salt and 1 tsp. soy or 1 tsp. or more of High Trails seasoning
• crushed red pepper (optional)
• 1 pkg. egg roll skins
• 1 egg

1. Mix all ingredients,
2. except
3. egg
4. and
5. egg roll skins. Chill for 1/2 hour.
6. On an egg roll skin, place the amount the size
7. of your
8. thumb
9. and roll it like a burrito.
10. In a bowl, with
11. a fork,
12. mix the egg.
13. Use your finger and dip into egg and
14. seal the
15. egg roll seam ends.
16. Fry in oil on medium heat until
17. golden brown.
18. You
19. want
20. to
21. cook
22. the inside without burning
23. the
24. egg roll skin.
25. Serve with a plum sauce or sweet and sour sauce.

pork sausage, shrimp, green onions, sesame oil, mushrooms, water chestnuts, cabbage, ground ginger, pepper, salt, red pepper, egg roll skins, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=617267 (may not work)