Egg Rolls
Author: Kitchens
  • 1 pound package egg roll skins
  • enough oil to deepfry
  • 1/2 Cup cooked and diced shrimp
  • 1/4 Cup shreded bamboo shoots canned
  • 2 green onion; finely chopped
  • 1/2 teaspoon sugar
  • 1 Tablespoon seseme oil
  • 1 egg beaten
  • 1 Cup diced roast pork
  • 1/4 Cup water chestnuts
  • 2 Cups chopped bean sprouts fresh
  • 4 ea fresh mushroom chopped
  • 2 Tablespoons soy sauce
  • 1 salt and pepper to taste
  1. Heat the seseme oil in a large skillet. Quickly cook the bean sprouts over high heat stirring constantly. Add mushrooms, water chestnuts, bamboo shoots and cook approximately 2 minutes. Add meat, shrimp, green onion, salt and pepper, soy sauce, sugar Remove from heat and set aside to cool.
  2. Place 2 tablespoons of the mixture in center of egg roll skin. Take the two opposite ends and fold in. Moisten other 2 edges with beaten egg. Roll into a log shape. Pre-heat oil in either a deep pot or wide deep skillet. Fry the egg rolls until golden brown turning every so often to get an even browning. Remove from oil and place on absorbent paper to drain and serve very hot.
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