*  Exported from  MasterCook  *

                             Lisas' Egg Rolls

Recipe By     : Lisa Lepsy-Original
Serving Size  : 10   Preparation Time :0:00
Categories    : Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pkg           eggroll wrappers -- in veggie dept.
     1/2  lb            bean sprouts -- fresh
   1      lb            lean ground pork
     1/2  cup           shredded bamboo shoots
   1      head          bok choy -- or cabbage
     1/2  cup           green onions with tops -- shredded
   1      tablespoon    sugar
   1 1/2  teaspoons     salt
   1      tablespoon    soy sauce
   4      teaspoons     corn starch
   4      teaspoons     water
   1                    egg
   1      tablespoon    water
   4      cups          peanut oil -- for frying

Rinse bean sprouts and pat dry with paper towel.Clean and finely shred  bok
choy cabbage. Fry pork till it loses its pink color and add bamboo shoots,
then bean sprouts ,then the cabbage, cook for 1 minute. Add green onion,
sugar, salt, and soy sauce and cook for 1 minute. Blend 4 teaspoons of the
starch with the 4 teaspoons of water till smooth. Add to pan and cook 1
minute or so, till thickened.Cool mixture till it can be handled.
Place filling in collander and drain off any excess liquid. Beat the egg with
1 Tablespoon of water. Place an egg roll skin with a corner pointing toward
you. Place about 2 tablespoons filling just below center of skin. fold bottom
corner up, then fold in sides,envelope open style. Along the top edge of the
triangle brush with egg mixture, then roll up the rest of the way to seal. Be
sure it is tightly sealed with the egg glue. Set aside and make remaining
rolls. Heat the peanut oil to 360F. fry 4-6 rolls at a time till browned on
all sides, about 3 minutes. Place on absorbent paper lined pan  in a warm
oven to keep hot while cooking remaining rolls. Serve with sweet and sour or
hot mustard.

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NOTES : You may substitute canned sprouts. Rinse, drain and cover with cold
water in a bowl  and refrigerate for about an hour. Rinse and pat dry.
If you can't find bamboo shoots use a can of water chestnuts, drained and
chopped.
You can also add 1 finely shredded carrot for color, add with the pork and
vegetables. I freeze extras and heat in the microwave  for a snack.
1 T Cornstarch blended with 1 T water can be substituted for the egg wash.
Peanut oil tolerates higher frying heats than regular corn or vegetable oil.
Use oil of your choice.