Name: Egg Rolls
Ingredients: 1/4 c Soy Sauce; 2 tb Dry Sherry; 4 tb Cornstarch; Peanut Or Veg Oil; 6 c Cabbage Or Coleslaw Mix; shredded (12 oz; 1 c Mushrooms; chopped; 2/3 c Green Onions; sliced; 1/2 lb Beef; Pork, Turkey, Chicken Or Shrimp, ground; 3 Cloves Garlic; chopped; 1/4 ts Red Pepper; 12 Egg Roll Wrappers; Sweet And Sour Sauce; Chinese Hot Mustard (Optional)

The man who is meek is not even sensitive about himself. He is not always watching himself and his own interests. He is not always on the defensive... To be truly meek means we no longer protect ourselves, because we see there is nothing worth defending... The man who is truly meek never pities himself, he is never sorry for himself. He never talks to himself and says, “You are having a hard time, how unkind these people are not to understand you.”

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Eggs	Chinese	Chinese	8	Servings

INGREDIENTS

1/4	c	Soy Sauce
2	tb	Dry Sherry
4	tb	Cornstarch
		Peanut Or Veg Oil
6	c	Cabbage Or Coleslaw Mix; shredded (12 oz
1	c	Mushrooms; chopped
2/3	c	Green Onions; sliced
1/2	lb	Beef; Pork, Turkey, Chicken Or Shrimp, ground
3		Cloves Garlic; chopped
1/4	ts	Red Pepper
12		Egg Roll Wrappers
		Sweet And Sour Sauce
		Chinese Hot Mustard (Optional)

INSTRUCTIONS

Blend soy sauce and sherry with cornstarch. Set aside. Heat Wok (med.
high). Add 1 tbs. oil. Add cabbage, mushrooms and onions-stir fry 2 min.
Remove and set aside. Add beef, garlic, and red pepper to wok- cook until
beef is no longer pink. Spoon off fat. Add soy sauce mixture. Stir fry till
boils and thickens (about 2 min) Return cabbage mixture; Heat through,
mixing well. *** Place each egg roll wrapper with one point toward edge of
counter. Spoon filling across and just below center (1/3 c ). Fold side
points over filling, forming an envelope shape. Moisten inside edges with
beaten egg and roll toward point. Pour 1/2 in. oil in large skillet. Heat
to 375. Fry egg rolls, 2 or 3 at a time for 2 min per side or till crisp
and golden brown. Drain on paper towels. Serve with sweet and sour sauce
and hot mustard. *** Egg roll filling may be made ahead to this point;
cover and refrigerate up to 24 hours. When ready to use, heat mixture until
hot and place in wrappers.
NOTES : Copied from the files of Dianne Waller
Recipe by: Light & Easy Chinese Cookbook
Posted to MC-Recipe Digest V1 #794 by Dianne Waller
<dwaller@frontier.gulf.net> on Sep 20, 1997

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