Egg Roll Wrappers (about 16 -18 per package)
1/2 lb Sausage or Hamburger
1/2 lb Shrimp, shelled and cut
1/2 cup mushrooms, chopped
1/2 cup bamboo shoots, chopped
1/2 cup water chestnuts, chopped
1 cup cabbage, shredded
1 cup bean sprouts
Combine and set aside:
1/2 t sugar
1/2 t salt
1 T soy sauce
1 T sherry
1 T water
1 T corn starch
If you have a wok, that's great! If not, use a large skillet add a little oil and saute the meat and mushrooms for about 2 minutes. Add the shrimp and cook until the shrimp turns pink. Add the corn starch mixture and cook until the liquid thickens. Pour into a large bowl and set aside. In the same skillet, add a little oil and return to heat. Add cabbage, sprouts, water chestnuts, bamboo shoots and saute until cabbage wilts. Add to bowl with meat mixture and stir together. Let the mixture cool a little.
Take one egg roll wrapper out and place it on your work space facing you like a diamond. Place about 1/4 cup of filling in the lower corner nearest you. Brush or with your finger, wipe the edges down with water. This will seal the egg rolls so they don't pop while cooking. Fold the bottom corner up and the sides in, like an envelope. Then fold the top down to seal. Make sure each egg roll seals well. Place the on a parchment lined cookie sheet until the are all rolled and sealed. Repeat the process with the next wrapper.
It's best to use a small fryer such as a "Fry Daddy" or some with fryer with a basket. The egg rolls can split and that can cause the filling to leak. This can make the oil foam up and pop sometimes, so use caution when frying. If you use a pot on the stove, use as little oil as you can and turn the egg rolls to cook evenly.
Heat the oil to 375 degrees. Fry two or three at a time until they are golden brown... usually about 3-5 minutes. Keep them in a warm oven until ready to eat. Serve them with soy sauce, duck sauce, plum sauce or a spicy mustard.
This recipe usually makes 16-18 egg rolls.