Recipe - Chinese Egg Rolls

1 pack Egg roll skins
One half Head cabbage, shredded
One half Head lettuce, shredded
1 cup Water chestnuts
1 Small onion, chopped
One half pound Bean sprouts
One half cup Celery, chopped
1 cup Bell pepper, chopped
One fourth cup Oil
One half pound Shrimp, cooked
One half pound Pork cubes, cooked
1 Egg yolk, beaten

Steam cabbage, lettuce, onion, celery and bell pepper until soft but not
mushy. In a deep skillet, stirfry the shrimp and pork in oil for three
minutes. Add water chestnuts and cook for 5 minutes. Add cabbage mixture
and stir, then add bean sprouts and cook until soft. Place a small amount
of this mixture onto egg roll skin. Fold envelopestyle (corners together)
and seal with a slight amount of egg yolk., Deep fry until brown or fry in
1/2inch of oil until brown on each side.

Posted to MMRecipes Digest by "Rfm" RobertMiles@usa.net on Sep 21, 98