Egg Rolls

• 1 lb. beef, pork or chicken (or combo), finely chopped
• 8 oz. shrimp
• 1/2 tsp. seasoning salt with garlic
• 1 medium onion, diced
• 1 lb. fresh bean sprouts
• water chestnuts
• 1/2 red bell pepper, diced
• 1/2 lb. sliced fresh mushrooms
• 1/2 c. chopped cabbage
• 1/2 green bell pepper, diced
• 8 oz. bean threads or rice sticks
• 2 (16 oz.) rice paper or egg roll wrappers (unused egg rolls may be frozen in airtight container)
• 3 c. vegetable oil for deep frying

1. Combine first 11 ingredients in large bowl.
2. Drain excess liquid.
3. Spoon approximately 3 tablespoons of filling in center of wrap.
4. Fold bottom and top edges up just to cover edge of filling. Fold sides over, moistening edges to seal.
5. Deep fry a few rolls at a time in hot oil at medium heat (375u0b0) until golden (about 3 minutes).
6. Drain excess oil.
7. Serve immediately with soy sauce, duck sauce, etc.

beef, shrimp, salt, onion, fresh bean sprouts, water chestnuts, red bell pepper, mushrooms, cabbage, green bell pepper, bean threads, rice paper, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=754772 (may not work)