Recipe - Egg Rolls

One fourth cup Soy Sauce
2 tablespoon Dry Sherry
4 tablespoon Cornstarch
Peanut Or Veg Oil
6 cup Cabbage Or Coleslaw Mix;
shredded (12 oz
1 cup Mushrooms; chopped
2/3 cup Green Onions; cut or sliced up
One half pound Beef; Pork, Turkey, Chicken
Or Shrimp, ground
3 Cloves Garlic; chopped
One fourth teaspoon Red Pepper
12 Egg Roll Wrappers
Sweet And Sour Sauce
Chinese Hot Mustard
(Optional)

Blend soy sauce and sherry with cornstarch. Set aside. Heat Wok (med.
high). Add 1 tbs. oil. Add cabbage, mushrooms and onionsstir fry 2 min.
Remove and set aside. Add beef, garlic, and red pepper to wok cook until
beef is no longer pink. Spoon off fat. Add soy sauce mixture. Stir fry till
boils and thickens (about 2 min) Return cabbage mixture; Heat through,
mixing well. *** Place each egg roll wrapper with one point toward edge of
counter. Spoon filling across and just below center (1/3 cup ). Fold side
points over filling, forming an envelope shape. Moisten inside edges with
beaten egg and roll toward point. Pour One half in. oil in large skillet. Heat
to 375. Fry egg rolls, 2 or 3 at a time for 2 min per side or till crisp
and golden brown. Drain on paper towels. Serve with sweet and sour sauce
and hot mustard. *** Egg roll filling may be made ahead to this point;
cover and refrigerate up to 24 hours. When ready to use, heat mixture until
hot and place in wrappers.

NOTES : Copied from the files of Dianne Waller

Recipe by: Light & Easy Chinese Cookbook

Posted to MCRecipe Digest V1 #794 by Dianne Waller
dwaller@frontier.gulf.net on Sep 20, 1997