Egg Rolls(Joe'S Recipe) - cooking recipe

Ingredients

1 c. water chestnuts, diced small
1 (14 oz.) can bean sprouts, drained or 1/2 lb. fresh sprouts
1/2 c. celery, diced small
1/2 c. cooked mushrooms, chopped
4 green onions, chopped
1/4 c. green (bell) pepper, chopped
6 to 8 oz. cooked shrimp, chopped
1/2 c. cooked pork sausage, chopped
2 Tbsp. peanut butter
2 tsp. garlic salt
1/2 tsp. powdered ginger
2 tsp. sweet basil
2 tsp. sugar
1/8 tsp. cayenne pepper
1 tsp. black pepper
2 Tbsp. soy sauce
1/2 lb. ground chuck
1 tsp. sherry
1/2 Tbsp. cornstarch
1/4 tsp. black pepper
1 Tbsp. brown sugar
1 Tbsp. water
1/4 tsp. brown gravy powdered mix
2 Tbsp. cooking oil
1 tsp. salt
1 Tbsp. ginger root, minced
4 stalks celery, chopped
6 green onions, chopped
1 small head cabbage, chopped
2 Tbsp. flour
1 lb. raw Mung bean sprouts or 1 can bean sprouts, drained
1 pkg. egg roll skins (can be found at most supermarkets)
1 qt. cooking oil

Preparation

Mix the ground chuck, sherry, cornstarch, pepper, sugar, water and brown gravy mix.
Put 2 tablespoons of oil in wok over medium heat.
Add salt and ginger, then celery and onions; cook about 3 minutes, then add ground chuck mixture to wok.
Stir continuously and break up meat as cooking.
When meat turns brown, put the mixture through a colander or strainer, reserving the drained liquid in a pan.
Spread the meat mixture out flat and let cool. Return the reserved liquid from the meat mixture to the wok and cook the cabbage over medium-high heat until soft.
Mix cabbage with flour and set aside to cool.
Both the meat mixture and the cabbage may be stored in the refrigerator until ready to make egg rolls.
Mix the cabbage, meat mixture and bean sprouts together; crush bean sprouts lightly by hand.
Place about 1/3 cup of egg roll mixture in the center of an egg roll skin and fold like an envelope; moisten the tip and fold over to seal the egg roll. Heat the quart of oil in the wok at high heat for 4 to 5 minutes. Cook egg rolls about 4 at a time until golden brown.
Dip up and drain on a \"Tempura\" rack or on paper towels.
Keep warm in a 200\u00b0 oven on a rack until ready to serve.
Serve with dipping sauces. Recipe yields about 24 egg rolls.