Egg Rolls - cooking recipe

Ingredients

1 lb. beef, pork or chicken (or combo), finely chopped
8 oz. shrimp
1/2 tsp. seasoning salt with garlic
1 medium onion, diced
1 lb. fresh bean sprouts
water chestnuts
1/2 red bell pepper, diced
1/2 lb. sliced fresh mushrooms
1/2 c. chopped cabbage
1/2 green bell pepper, diced
8 oz. bean threads or rice sticks
2 (16 oz.) rice paper or egg roll wrappers (unused egg rolls may be frozen in airtight container)
3 c. vegetable oil for deep frying

Preparation

Combine first 11 ingredients in large bowl.
Drain excess liquid.
Spoon approximately 3 tablespoons of filling in center of wrap.
Fold bottom and top edges up just to cover edge of filling. Fold sides over, moistening edges to seal.
Deep fry a few rolls at a time in hot oil at medium heat (375\u00b0) until golden (about 3 minutes).
Drain excess oil.
Serve immediately with soy sauce, duck sauce, etc.