Egg Rolls

• 1 Head of Napa Cabbage
• 3 Carrots
• 1/2 lb of Bean Sprouts
• 1 Large Onion
• 2c Shiitake Mushrooms
• 1/2 lb Shrimp
• Sesame seeds
• Fish sauce
• Soy sauce
• Sesame seed oil
• 2 Celery Sticks
• 2 lbs of ground pork or beef
• 2 beef or pork bouillon cubes
• 2 packs of Egg Rolls wraps (makes about 40)
• 5 Spice
• Seasoning Salt
• Pepper
• 1 clove of Garlic
• 1 sliver of Ginger
• Rice noodles

1. Clean the vegatables & soak rice noodles.
2. 1. Chop Napa Cabbage, & set to the side. When rice noodles are soft chop/add them to the cabbage mix.
3. 2. Chop carrots, onion, garlic, ginger, celery (it's faster to use a food processor) *VEGGIE MIX*
4. 3. In a large skillet cook ground beef/pork - DONT FOR GET TO ADD 2 bouillon cubes! It really adds flavor!
5. When the ground beef is finished cooking, drain the meat & set aside in a large bowl!!
6. 4. With the same skillet add 2tb of Sesame Seed oil, then pour Veggie mix, & shitake mushrooms into the skillet & saute. Add a 2 tb of Fish sauce. I like to sprinkle the sesame seeds at this point to the mixture! Next add a little soy sauce (to taste)
7. Next drain, veggie mix! Then add to meat mixture!
8. Next in chop up bean sprouts & add to veggie/meat mix!
9. *You can saute this too if you like or blanche them. It depends if you like a little crunch in those egg rolls!! Just make sure you drain them! *
10. 5. Go a head and saute those shrimp in about 1ts of sesame seed oil.
11. 6. Add the shrimp, lettuce & rice noodles to the veggie/meat/bean sprout mix...
12. 7. Season the mix to taste with the seasoning salt, soy sauce, and 5 spice, pepper & mix really well.
13. *In case you're wondering I did NOT cook the cabbage because it gets really soggy! But it can work if you drain it...But I like crunch! *
14. Wrapping...
15. *Get a cup of water*
16. 1. Lay the eggroll wrap on a flat dry surface like a diamond.
17. 2. I like "STUFFED" eggrolls so I use 2 spoonfuls.
18. 3. Dip two fingers into the cup of water and wet all sides of the wrapper.
19. 4. Take the bottom point of your wrap & fold it over top of the filling.
20. Fold the sides in towards the middle & roll the filling towards the top point of the wrapper.
21. * To prevent the egg roll from unwrapping in the deep seal the seams, this also prevents oil from filling the inside of the egg roll.
22. *For a better treat wrap a mint leaf or leaf of lettuce around eggroll & eat!*

cabbage, carrots, sprouts, onion, shiitake mushrooms, shrimp, sesame seeds, sauce, soy sauce, sesame seed oil, celery, ground pork, beef, egg rolls wraps, spice, salt, pepper, clove of garlic, ginger, noodles

Taken from www.epicurious.com/recipes/member/views/egg-rolls-50100753 (may not work)