Name: Egg Rolls
Ingredients: 1 lb Package egg roll skins; Egg beaten; Enough oil to deepfry; 1 c Diced roast pork; 1/2 c Cooked and diced shrimp; 1/4 c Water chestnuts; 1/4 c Shreded bamboo shoots canned; 2 c Chopped bean sprouts fresh; 2 Green onion finely chopped; 4 Fresh mushroom chopped; 1/2 ts Sugar; 2 tb Soy sauce; 1 tb Seseme oil; Salt and pepper to taste

“Adopt[ing] 'no other view” (Galatians 5:10) is an interesting phrase. Ever watch “The View?” It mirrors modern America. And as that show testifies, there is no such thing as “the view” because in modern America there are no absolutes. It should be called “The Views” or “Many Views!” Everybody is entitled to their opinion and all options are to be cherished, except the opinion that you are right and another is wrong. It is the age of tolerating everyone’s viewpoint (better said needing to accept everyone's viewpoint), providing that viewpoint is not biblical teaching. According to the world, that view is not to be tolerated! But Paul in Galatians 5:10 says just the opposite! He promotes the biblical view and calls us to 'adopt no other view.'

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Meats, Grains		Oriental, Appetizers	4	Servings

INGREDIENTS

1	lb	Package egg roll skins
		Egg beaten
		Enough oil to deepfry
1	c	Diced roast pork
1/2	c	Cooked and diced shrimp
1/4	c	Water chestnuts
1/4	c	Shreded bamboo shoots canned
2	c	Chopped bean sprouts fresh
2		Green onion finely chopped
4		Fresh mushroom chopped
1/2	ts	Sugar
2	tb	Soy sauce
1	tb	Seseme oil
		Salt and pepper to taste

INSTRUCTIONS

Heat the seseme oil in a large skillet.
Quickly cook the bean sprouts over high heat stirring constantly. Add
mushrooms, water chestnuts, bamboo shoots and cook approximately 2 minutes.
Add meat, shrimp, green onion, salt & pepper, soy sauce, sugar Remove from
heat and set aside to cool.
Place 2 tablespoons of the mixture in center of egg roll skin. Take the two
opposite ends and fold in. Moisten other 2 edges with beaten egg. Roll into
a log shape. Pre-heat oil in either a deep pot or wide deep skillet. Fry
the egg rolls until golden brown turning every so often to get an even
browning. Remove from oil and place on absorbent paper to drain and serve
very hot.
Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip

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