Egg Rolls

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• 1 lb ground beef
• 1/4 cup chinese black mushrooms, rehydrated
• 3/4 cup grated carrot
• 1/2 cup grated onion
• 1/2 cup oyster sauce
• 2 garlic cloves (pressed or chopped)
• 1 cup bean sprouts, cooked
• 1/2 teaspoon salt
• 2 egg yolks
• 25 egg roll wraps

Recipe

• 1 chop black fungus into about 1/8 inch pieces and place in a large mixing bowl.
• 2 add all remaining ingredients except wrappers and egg yokes, and mix together as you would a meat loaf.
• 3 roll and wrap eggrolls according to package direction, using egg yoke as a paste on the final corner to hold it together.
• 4 fry eggrolls submerged in oil over medium high heat about 15 minutes or until they turn a nice golden brown.
• 5 if the package doesn't have directions for rolling, the best way i can describe it is as follows: lay wrappyer out with one corner facing you.
• 6 spoon 1 heaping tbsp of meat mix about 3 inches from the corner facing you and shape into approximate shape of eggroll.
• 7 fold corner facing you over meat and begin to roll about half of wrapper.
• 8 fold in side corners over what you have already rolled.
• 9 continue rolling, holding side corners in to keep it tight.
• 10 when there is approximately 2 inches left, coat final corner with a little egg yoke and finish rolling.
• 11 coat outside of final corner with egg yoke.
• 12 hope that helps.