Title: Chinese egg rolls #2
 Categories: Appetizer
      Yield: 18 Servings
 
    1/2 c  Carrots; chopped
     10    Napa cabbage leaves; chopped
           -and ends removed
      2    Stalks Bok Choi; chopped
      4 c  Fresh bean sprouts
    1/2 md Onion; chopped
      4    Cloves garlic; minced
    1/2 c  Bamboo shoots; chopped
      1 c  Water chestnuts; chopped
      1 lb Ground pork; cooked
      1 lb Small shrimp; cooked
    1/2 lb Ground beef; cooked
    1/4 c  Cooking wine
    1/4 c  Soy sauce
      3 tb Sesame oil
      1 pk Egg roll skins or wrappers
           Oil for frying
      1    Egg; beaten
 
  Date: Mon, 6 May 1996 18:39:14 -0500
  
  From: pickell@cyberspc.mb.ca (S.Pickell) Mix filling ingredients
  together. Put mixture in the freezer awhile to cool. Warm meat tends
  to soften the wrappers and make things messy. Heat vegetable oil in
  fryer to 325 degrees. To roll, place about 3 tb filling mixture in
  the center of the wrapper. Fold 1 corner over mixture and fold in
  ends. Continue rolling. Brush egg mixture on exposed corner of
  wrapper to help seal egg roll. Put egg rolls in hot oil, a few at a
  time, and fry a few minutes on each side until golden brown. Remove
  to drain on paper towels. Serve warm with soy sauce, hot mustard, or
  sauce of your choice. Makes 18 egg rolls.
  
  Appeared in the 2 Nov 1994 issue of The Birmingham Post-Herald.
  
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