Chinese Egg Rolls 3 1 pound of packaged egg roll skins 1 egg, beaten Enough oil to deep fry 1 cup of diced roast pork 1/2 cup of cooked and diced shrimp 1/4 cup of water chestnuts 1/4 cup of shredded bamboo shoots 2 cups of chopped bean sprouts fresh 2 green onions,  finely chopped 4 fresh mushrooms,  chopped 1/2 teaspoon of sugar 2 tablespoons of soy sauce 1 tablespoon of sesame oil Salt and pepper to taste

Heat the sesame oil in a large skillet. Quickly cook the bean sprouts over high heat stirring constantly. Add mushrooms, water chestnuts, bamboo shoots and cook approximately 2 minutes. Add meat, shrimp, green onion, salt & pepper, soy sauce, sugar Remove from heat and set aside to cool. Place 2 tablespoons of the mixture in center of egg roll skin. Take the two opposite ends and fold in. Moisten other 2 edges with beaten egg. Roll into a log shape. Preheat oil in either a deep pot or wide deep skillet. Fry the egg rolls until golden brown turning every so often to get an even browning. Remove from oil and place on absorbent paper to drain and serve very hot.