Egg Rolls #1

Ingredients:

1 lb Package Egg Roll Skins
1 tb Sesame Oil
2 tb Soy Sauce
1/2 ts Sugar
4 Fresh Mushroom Chopped
2 Green Onion, Finely Chopped
2 c Chopped Bean Sprouts, Fresh
1/4 c Shredded Bamboo Shoots
1/4 c Water Chestnuts
1/2 c Cooked And Diced Shrimp
1 c Diced Roast Pork
Enough Oil To Deep-fry
Egg Beaten
Salt And Pepper To Taste

Method:

Heat the sesame 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 and 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.