Chinese Egg Rolls

• 1/2 cup carrots chopped
• 10 each napa cabbage leaves chopped and ends removed
• 2 stalks bok choy chopped
• 4 cups mung bean sprouts fresh
• 1/2 medium onions chopped
• 4 each garlic cloves minced
• 1/2 cup bamboo shoots chopped
• 1 cup water chestnuts chopped
• 1 pound pork cooked, ground
• 1 pound shrimp small sized or chopped
• 1/2 pound beef cooked, ground
• 1/4 cup wine Chinese cooking style
• 1/4 cup soy sauce, tamari
• 3 tablespoons sesame oil
• 1 pk egg roll skins or wrappers
• 1 x vegetable oil for frying
• 1 each eggs beaten

1. Mix filling ingredients together.
2. Put mixture in the freezer awhile to cool.
3. Warm meat tends to soften the wrappers and make things messy.
4. Heat vegetable oil in fryer to 325F (160C).
5. To roll, place about 3 tablespoons filling mixture in the center of the wrapper.
6. Fold 1 corner over mixture and fold in ends.
7. Continue rolling.
8. Brush egg mixture on exposed corner of wrapper to help seal egg roll.
9. Put egg rolls in hot oil, a few at a time, and fry a few minutes on each side until golden brown.
10. Remove to drain on paper towels.
11. Serve warm with soy sauce, hot mustard, or sauce of your choice.
12. Makes 18 egg rolls.

carrots, cabbage, stalks bok choy, mung bean sprouts, onions, garlic, bamboo shoots, water chestnuts, pork, shrimp, beef, wine chinese cooking style, soy sauce, sesame oil, egg roll, vegetable oil, eggs

Taken from recipeland.com/recipe/v/chinese-egg-rolls-558 (may not work)