Egg Rolls - cooking recipe

Ingredients

2 c. coarsely shredded cabbage
1 (8 oz.) can water chestnuts, chopped
3/4 c. onion, finely chopped
1 (8 oz.) can bamboo shoots, chopped
1 lb. ground round or chuck
8 oz. mushrooms, chopped
1 (16 oz.) can bean sprouts
4 Tbsp. soy sauce
2 Tbsp. cooking sherry
2 pkg. Egg roll wrappers

Preparation

Brown beef in large frying pan or pot.
Remove beef and add 2 tablespoons oil to pan. Then add cabbage, onions, bamboo shoots and chestnuts and cook 5 minutes on medium heat while stirring.
Add mushrooms and bean sprouts and cook about 2 minutes. Remove from heat and add cooked beef, soy sauce and sherry; season with salt and pepper to taste. Let cool about 30 minutes.
Put about 2 tablespoons filling in each roll and wrap following directions for wrapping on package.
Seal edges of wrapper with beaten egg yolks. Heat vegetable oil to medium-high in a large pot.
Fry 3 rolls at a time.
Takes about 2 minutes to fry.
Drain on paper towels.