Egg Rolls

Egg Rolls

1 pkg egg roll skins

1 lb bean sprouts

1 lb mushrooms, diced

1 1/2 lb ground pork, ground chicken or shrimp

4 celery stalks, finely diced

1 stalk Chinese cabbage, shredded

1 onion, finely diced

1/2 tsp allspice

2 tsp salt

4 tbsp cooking oil

2 1/2 tsp soy sauce

1 tbsp water

1 egg

Heat oil in large skillet over high heat. Sautée ground pork until cooked through. Add vegetables and spices  and cook 5 minutes with lid on to steam through. 

Pour into strainer and let sit overnight. 

Whisk water and egg until well combined. 

Place 1 tbsp of filling into egg roll skin. Glue together with water/egg mix. 

Deep fry in oil heated in a skillet for approximately 2 minutes or until browned, flipping halfway. 

Drain on paper towels and serve. 

Makes 4 dozen egg rolls.