Egg Rolls - cooking recipe

Ingredients

50 egg roll skins
1 lb. fresh green beans
8 oz. fresh mushrooms
2 medium onions
2 eggs, scrambled
1 tsp. ground black pepper
1 qt. vegetable oil for frying
6 large carrots, peeled
7 large potatoes, peeled
1/2 lb. fresh bean sprouts
1 lb. tofu
2 1/2 tsp. salt
2 Tbsp. vegetable oil

Preparation

Cut potatoes into 1/8-inch square \"sticks,\" then boil in 1 teaspoon salted water until half cooked (do not overcook).
Drain in a large colander and immediately rinse potatoes with cold water until cool.
Set aside.
Cut carrots diagonally to form small carrot \"toothpicks.\"
Cut off the ends of the green beans, then cut them diagonally into 1/8-inch round pieces.
Cut the mushrooms into small pieces.
Chop onions and saute them with the mushrooms and vegetable oil in large saucepan.
Add the cut green beans and carrots, then add black pepper and 1 teaspoon salt.
Cook, stirring occasionally, until the beans and carrots are half cooked.