Spring Rolls

• 4 cups Chinese cabbage, shredded
• 4 cups bean sprouts, chopped
• 1 lb. ground pork
• 1 Tbsp. fresh ginger, minced
• 4 cloves garlic, minced
• 1/2 cup Chinese black mushrooms softened in hot water and chopped
• 2 Tbsp. rice wine
• 2 eggs, lightly beaten
• 20 egg roll wrappers
• 1 Tbsp. fish sauce
• 1 8 oz. can water chestnuts, chopped
• 1 8 oz. can small baby shrimp, chopped
• Vegetable oil for deep fat frying
• 2 Tbsp. soy sauce

Brown ground pork in a skillet until fully cooked and drain fat. Place pork in a large bowl and add cabbage, bean sprouts, ginger, garlic, mushrooms, rice wine, fish sauce, soy sauce, water chestnuts and shrimp. Take egg and pour a little at a time into a hot skillet just covering the bottom. (It is best to use some non-stick spray before pouring the egg in the pan.) When egg is cooked it will form a thin sheet.

Remove egg from pan and chop into small pieces. Repeat process with remaining egg and add to cabbage mixture. The filling is now ready to be put into the egg roll wrappers. Place a tablespoon of mixture in lower one-third of egg roll wrapper and then roll up while folding in sides. Moisten upper edge of wrapper with water and roll to close egg roll. Set egg roll aside and repeat process. Fry egg rolls two or three at a time for two to three minutes in deep fat fryer or deep skillet with very hot oil. Drain on paper towels and serve hot. You may serve with Chinese mustard or duck sauce.