1 package of Egg roll skins 1/2 head of cabbage, shredded 1/2 head of lettuce, shredded 1 cup of Water Chestnuts 1 small onion, chopped 1/2 pound of bean sprouts 1/2 cup of celery, chopped 1 cup of bell pepper, chopped 1/4 cup of oil 1/2 pound of shrimp, cooked 1/2 pound of pork cubes, cooked 1 egg yolk, beaten
Steam cabbage, lettuce, onion, celery and bell pepper until soft but not mushy. In a deep skillet, stir-fry 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 envelope-style (corners together) and seal with a slight amount of egg yolk. Deep fry until brown or fry in 1/2-inch of oil until brown on each side.
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