Egg Rolls

• 1 lb ground beef
• 14 cup Chinese black mushrooms, rehydrated
• 34 cup grated carrot
• 12 cup grated onion
• 12 cup oyster sauce
• 2 garlic cloves (pressed or chopped)
• 1 cup bean sprouts, cooked
• 12 teaspoon salt
• 2 egg yolks
• 25 egg roll wraps

1. Chop black fungus into about 1/8 inch pieces and place in a large mixing bowl.
2. Add all remaining ingredients except wrappers and egg yokes, and mix together as you would a meat loaf.
3. Roll and wrap eggrolls according to package direction, using egg yoke as a paste on the final corner to hold it together.
4. Fry eggrolls submerged in oil over medium high heat about 15 minutes or until they turn a nice golden brown.
5. If the package doesn't have directions for rolling, the best way I can describe it is as follows: Lay wrappyer out with one corner facing you.
6. Spoon 1 heaping tbsp of meat mix about 3 inches from the corner facing you and shape into approximate shape of eggroll.
7. Fold corner facing you over meat and begin to roll about half of wrapper.
8. Fold in side corners over what you have already rolled.
9. Continue rolling, holding side corners in to keep it tight.
10. When there is approximately 2 inches left, coat final corner with a little egg yoke and finish rolling.
11. Coat outside of final corner with egg yoke.
12. Hope that helps.

ground beef, chinese black mushrooms, carrot, onion, oyster sauce, garlic, bean sprouts, salt, egg yolks, egg roll wraps

Taken from www.food.com/recipe/egg-rolls-29706 (may not work)