Lisa's Egg Rolls

Recipe Instructions Rinse bean sprouts and pat dry with paper towel. Clean and finely shred bok choy cabbage. Fry pork until 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 until smooth. Add to pan and cook 1 minute or so, until thickened. Cool mixture until it can be handled. Place filling in colander 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 until browned on all sides, about 3 minutes. Place on absorbent pa per lined pan in a warm oven to keep hot while cooking remaining rolls. Serve with sweet and sour or hot mustard. 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.

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.