Egg Rolls

• 1 Tablespoon Cooking Oil (for Cooking Vegetables)
• 2 cloves Minced Garlic
• 2 cups Salad Shrimp, Shredded Chicken, Or Pork
• 1/2 heads Shredded Cabbage
• 1/2 cups Shredded Carrots
• 1/2 cups Chopped Onion (any Kind)
• 1/2 cups Chopped Celery (optional)
• 1/2 cups Chopped Water Chestnuts (optional)
• 1/2 cups Thinly Sliced Bok Choy (optional)
• 1/2 cups Thinly Sliced Bamboo Shoots (optional)
• 1/2 cups Chopped Shitake Mushrooms
• 2 cups Chopped Spinach Leaves (optional)
• 1/2 cups Chopped Kohlrabi (optional)
• 1 cup Bean Sprouts (optional)
• 1 Tablespoon Grated Ginger Root
• 1 teaspoon Sugar
• 2 Tablespoons Soy Sauce
• 4 Tablespoons Dry Sherry
• 2 teaspoons Salt
• 2 pinches Chinese 5 Spice
• 2 Tablespoons Sesame Oil
• 4 cups Peanut Oil (for Frying Egg Rolls)
• 1 whole Egg
• 1 package Egg Roll Wrappers (20+ Count Package)

1. Prepare all the vegetables according to specifications in the list above.
2. You can use any combination of vegetables.
3. I always have cabbage, carrots and onions in mine; then I add whatever else I may have.
4. You can vary the amounts according to your preferences.
5. You should have about 4 to 6 cups of vegetable mixture total.
6. In a small bowl mix together the ginger root, sugar and soy sauce (this is extra flavoring; you could probably leave it out if you wanted to).
7. In another small bowl combine the dry sherry, salt, Chinese 5 spice and sesame oil (this is the special sauce).
8. Using a large wok, cook the garlic in the cooking oil over medium-high heat.
9. Cook just for 30 seconds or so.
10. Add the chicken or pork if you are including this.
11. If the shrimp is not pre-cooked, then you should add this, too, if youre including it.
12. Otherwise you can add the cooked shrimp in with the vegetables.
13. Cook for about 3 minutes, stirring as you go.
14. Add in all of the other vegetables.
15. Pour over and mix in the two flavoring mixes.
16. Saute everything for about 3 minutes.
17. Taste it to see if its to your liking!
18. Remove from heat.
19. Drain out the vegetable/meat mixture using a colander (you can discard the juice).
20. Clean out the wok and then add the peanut oil into it and heat over medium heat.
21. Peanut oil is the second secret ingredient.
22. Vegetable oil just doesnt cut it!
23. Crack the egg into a small bowl and lightly beat it.
24. Lay out several of your egg roll wrappers on your work surface.
25. Fill the center of each egg roll wrapper with a scoop of the mixture.
26. Brush some of the egg around the edges of each wrapper to help it to stick, then fold in two ends of the wrapper and roll it up.
27. Repeat until you have assembled all of the rolls.
28. Add some of the egg rolls into the hot oil (dont crowd the pan).
29. Fry in the oil about 3 minutes each side.
30. Remove the cooked egg rolls using tongs and set on a paper towel lined plate.
31. Repeat cooking the rest.
32. Serve with duck sauce and rice.
33. Yum!

cooking oil, garlic, salad shrimp, cabbage, carrots, onion, celery, water chestnuts, bok, shoots, shitake mushrooms, spinach, sprouts, ginger root, sugar, soy sauce, sherry, salt, pinches chinese, sesame oil, peanut oil, egg, egg roll wrappers

Taken from tastykitchen.com/recipes/main-courses/egg-rolls/ (may not work)