Egg Rolls

• 1 chicken leg
• 1/4 lb. ham
• 4 fresh shrimp
• 1 small can bamboo shoots
• 1 small can water chestnuts
• 1/4 lb. bean sprouts
• 1 bunch watercress
• 1/2 box mushrooms
• 1 green pepper
• 1 bunch green onions
• 1 stem celery
• salt and pepper
• soy sauce
• Mochiko (rice flour)

1. Chop all vegetables fine.
2. Cover bottom of pan with oil, ham, shrimp, then chicken, salt, pepper, mushrooms, green onion, celery, water chestnuts and bamboo.
3. Stir after each addition.
4. Add pepper and 2 tablespoons shoyu.
5. Sprinkle 3 tablespoons Mochiko; stir. Add bean sprouts and watercress; toss.
6. Place back on platter. Spread out so as not to cook the bean sprouts any more.
7. Spoon mix on egg roll skin.
8. Wrap and dab the end with water; fry in deep oil.
9. Makes 18 egg rolls.

chicken, ham, fresh shrimp, bamboo shoots, water chestnuts, bean sprouts, watercress, mushrooms, green pepper, green onions, celery, salt, soy sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=579981 (may not work)