---------- Recipe via Meal-Master (tm) v8.x    [from The Grocery Consumer]
       Title: Egg Rolls                                                  
  Categories: oriental
       Yield: 4 servings    
       1 lb package egg roll skins
       1    egg beaten
       1    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
       1    salt and pepper to taste
   Heat the seseme oil in a large skillet.=14 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.=14                                                   
   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.