Egg Rolls - cooking recipe

Ingredients

15 egg roll wraps
1/2 lb pork tenderloin, cut into 1/4 inch slices then 1/8 inch strips
1 carrot, peeled and sliced into thin 2 inch strips
2 green onions, sliced
1/2 red bell pepper, sliced thin
5 cups napa cabbage, sliced into thin strips about 4 inches long
4 ounces alfalfa sprouts
1 egg
2 tablespoons water
1/2 cup teriyaki marinade, and sauce (I used Kikkoman)
1 tablespoon peanut oil
1 teaspoon sesame oil
vegetable oil (for frying)

Preparation

Heat peanut oil and sesame oil over medium high heat.
Add Pork tenderloin strips.
Cook for about 2 minutes.
Add the Kikkoman Teriyaki sauce and bring to a boil.
Add carrots and cook an additional 2 minutes.
Add green onions and red bell pepper and cook for 3-4 minutes.
Add Napa Cabbage and cook until wilted, about 2 minutes.
Add Alfalfa sprouts and cook for 1 minute, being sure to separate the sprouts.
Remove from heat and drain.
Mix the egg and Water.
Heat vegetable oil in a large skillet to 350 degrees.
Add about 2 tablespoons of eggroll filling in the center of each egg roll wraps.
Roll according to package directions.
Brush with egg mixture.
Fry in batches of 4-5 in hot oil for about 3 minutes on each side.
Drain on paper towels.
Be sure to keep the oil hot between batches.
Serve with sweet and sour sauce.