Egg Rolls

Directions

1. 1
   Chop black fungus into about 1/8 inch pieces and place in a large mixing bowl.
2. 2
   Add all remaining ingredients except wrappers and egg yokes, and mix together as you would a meat loaf.
3. 3
   Roll and wrap eggrolls according to package direction, using egg yoke as a paste on the final corner to hold it together.
4. 4
   Fry eggrolls submerged in oil over medium high heat about 15 minutes or until they turn a nice golden brown.
5. 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. 6
   Spoon 1 heaping tbsp of meat mix about 3 inches from the corner facing you and shape into approximate shape of eggroll.
7. 7
   Fold corner facing you over meat and begin to roll about half of wrapper.
8. 8
   Fold in side corners over what you have already rolled.
9. 9
   Continue rolling, holding side corners in to keep it tight.
10. 10
    When there is approximately 2 inches left, coat final corner with a little egg yoke and finish rolling.
11. 11
    Coat outside of final corner with egg yoke.
12. 12
    Hope that helps.