Egg Rolls

• 2 c. coarsely shredded cabbage
• 1 (8 oz.) can water chestnuts, chopped
• 3/4 c. onion, finely chopped
• 1 (8 oz.) can bamboo shoots, chopped
• 1 lb. ground round or chuck
• 8 oz. mushrooms, chopped
• 1 (16 oz.) can bean sprouts
• 4 Tbsp. soy sauce
• 2 Tbsp. cooking sherry
• 2 pkg. Egg roll wrappers

1. Brown beef in large frying pan or pot.
2. Remove beef and add 2 tablespoons oil to pan. Then add cabbage, onions, bamboo shoots and chestnuts and cook 5 minutes on medium heat while stirring.
3. Add mushrooms and bean sprouts and cook about 2 minutes. Remove from heat and add cooked beef, soy sauce and sherry; season with salt and pepper to taste. Let cool about 30 minutes.
4. Put about 2 tablespoons filling in each roll and wrap following directions for wrapping on package.
5. Seal edges of wrapper with beaten egg yolks. Heat vegetable oil to medium-high in a large pot.
6. Fry 3 rolls at a time.
7. Takes about 2 minutes to fry.
8. Drain on paper towels.

cabbage, water chestnuts, onion, bamboo shoots, ground round, mushrooms, bean sprouts, soy sauce, cooking sherry, egg roll wrappers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=79021 (may not work)