Eggrolls

Directions

1. 1
   1.
2. 2
   Chop up bok choy, bean sprouts, and mushrooms into fine pieces.
3. 3
   Put into a pot and cook on medium heat until all is heated through (no liquid needed as they have plenty of moisture).
4. 4
   2.
5. 5
   While cooking the vegetables, cook the ground meat in a large pot until brown, then drain and rinse with hot water.
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   3.
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   Pour the vegetables in with the meat and mix together, keeping on medium heat.
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   4.
9. 9
   Stir in soy sauce, wine, and all of the seasonings and cook for a few more minutes.
10. 10
    5.
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    Drain again but do not rinse (extra moisture can cause the wrappers to tear).
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    6.
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    Allow to cool for approximately 30 minutes, stirring occasionally.
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    7.
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    Heat oil in a wok, large pot, or deep fryer to about 350 degrees.
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    8.
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    While oil is heating, spoon meat mixture in eggroll wrappers with a slotted spoon and fold according to package instructions (a paste of water and flour works great to seal).
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    9.
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    Fry eggrolls in oil for 5-10 minutes until brown.
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    The darker the wrapper, the crispier the eggroll.
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    10.
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    Place vertically in a bowl lined with paper towels to drain.
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    11.
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    Serve with soy and sweet and sour sauces and rice.