Group A 1 C lean pork-shredded 1/4 tsp salt 1/2 tsp MSG (Accent) 1/4 tsp sugar 1 tsp sherry (can substitute apple juice or pineapple juice) 2 green onions-shredded
Group B 8 Chinese mushrooms 2 C bean sprouts 10 water chestnuts 1 C bamboo shoots
Group C 1 T lt soy sauce 1 T dk soy sauce 1/4 tsp corn starch 1 T water
Heat wok. Add 2 T oil. To heated oil add a piece of ginger and garlic (crushed); cook until brown and then remove and discard. Mix Group A together in the wok and stir-fry until brown. Remove from wok. Stir-fry Group B. Add Group A to Group B in the wok. Mix Group C in small bowl and then add to wok. Stir-fry 1 minute. Spread mixture onto cookie sheet to cool. When mixture is cooled follow egg roll wrappers instructions for rolling the eggs rolls and frying.