EGG ROLLS

      Title: EGG ROLLS
  Categories: Oriental, Appetizers
       Yield: 4 Servings
  
       1 lb Package egg roll skins
            Egg beaten
            Enough oil to deepfry
       1 c  Diced roast pork
     1/2 c  Cooked and diced shrimp
     1/4 c  Water chestnuts
     1/4 c  Shreded bamboo shoots canned
       2 c  Chopped bean sprouts fresh
       2    Green onion; finely chopped
       4    Fresh mushroom chopped
     1/2 ts Sugar
       2 tb Soy sauce
       1 tb Seseme oil
            Salt and pepper to taste
  
   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 & pepper, soy sauce, sugar Remove from heat
   and set aside to cool.
   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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