Name: Chinese Egg Rolls #2
Ingredients: 1/2 c Carrots; chopped; 10 Napa cabbage leaves; chopped and ends removed; 2 Stalks Bok Choi; chopped; 4 c Fresh bean sprouts; 1/2 md Onion; chopped; 4 Cloves garlic; minced; 1/2 c Bamboo shoots; chopped; 1 c Water chestnuts; chopped; 1 lb Ground pork; cooked; 1 lb Small shrimp; cooked; 1/2 lb Ground beef; cooked; 1/4 c Cooking wine; 1/4 c Soy sauce; 3 tb Sesame oil; 1 pk Egg roll skins or wrappers; Oil for frying; 1 Egg; beaten

Nothing, in fact, has done more harm to Christianity than the practice of filling the ranks of Christ's army with every volunteer who is willing to make a little profession, and talk fluently of his experience. It has been painfully forgotten that numbers alone do not make strength, and that there may be a great quantity of mere outward religion, while there is very little real grace. Let us all remember this. Let us keep back nothing from young professors and inquirers after Christ. Let us not enlist them on false pretenses. Let us tell them plainly that there is a crown of glory at the end. But let us tell them no less plainly, that there is a daily cross in the way.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Eggs	Chinese	Appetizer	18	Servings

INGREDIENTS

1/2	c	Carrots; chopped
10		Napa cabbage leaves; chopped and ends removed
2		Stalks Bok Choi; chopped
4	c	Fresh bean sprouts
1/2	md	Onion; chopped
4		Cloves garlic; minced
1/2	c	Bamboo shoots; chopped
1	c	Water chestnuts; chopped
1	lb	Ground pork; cooked
1	lb	Small shrimp; cooked
1/2	lb	Ground beef; cooked
1/4	c	Cooking wine
1/4	c	Soy sauce
3	tb	Sesame oil
1	pk	Egg roll skins or wrappers
		Oil for frying
1		Egg; beaten

INSTRUCTIONS

Date: Mon, 6 May 1996 18:39:14 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)
Mix filling ingredients together. Put mixture in the freezer awhile to
cool. Warm meat tends to soften the wrappers and make things messy. Heat
vegetable oil in fryer to 325 degrees. To roll, place about 3 tb filling
mixture in the center of the wrapper. Fold 1 corner over mixture and fold
in ends. Continue rolling. Brush egg mixture on exposed corner of wrapper
to help seal egg roll. Put egg rolls in hot oil, a few at a time, and fry a
few minutes on each side until golden brown. Remove to drain on paper
towels. Serve warm with soy sauce, hot mustard, or sauce of your choice.
Makes 18 egg rolls.
Appeared in the 2 Nov 1994 issue of The Birmingham Post-Herald.
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