Once Upon a Tine

I've been carrying this recipe around for years on a piece of paper. I once copied it from the internet and printed it. It turned out to be a fool proof receipe that I have made many times. Leftovers can be frozen individually for a quick snack or lunch.

1 package eggroll skins (found in the produce section of most supermarkets)
Vegie oil 1/2 cup cooked diced shrimp
1/4 cup shredded bamboo shoots
chopped green onion to taste
1/2 tsp sugar
1 tblsp Sesame oil
1 egg - beaten
1 cup diced pork
1/4 cup water chestnuts
2 cups chopped bean sprouts
chopped fresh mushrooms
2 tsp soy sauce
salt & pepper to taste.

Heat the sesame oil in a large skillet. Quickly cook the bean sprouts over high heat stirring constantly. (1-2 minutes only) Add mushrooms to the pan along with chestnuts, bamboo and cook another 2 minutes. Add pork, shrimp, gr onion salt & pepper, soy sauce & sugar. Remove from heat and cool.

Place 2 spoonfuls of the mixture in the center of 1 skin. Take the 2 opposite ends and fold in. Moisten the other 2 edges with beaten egg. Roll into a log shape.

Pre-heat vegie oil in a deep pot. Drop each eggroll in and fry til golden brown. Drain well. Keep warm (in the oven) until you serve them with sweet & sour dipping sauce.

Enjoy.