Recipe: Egg Rolls

Egg Rolls
rec.food.recipes/Idlewild (1997)

1/2 head cabbage, chopped like you would for cole slaw
6 shiitake mushrooms (reconstituted from dried, chopped)
1/4 lb white mushrooms, chopped
1/4 lb ground pork, fried and crumbled
2 carrots, grated
1 small bunch of scallions (4-6 stalks), chopped fine
1 small onion, grated
freshly cracked black pepper
soy sauce (or memmi)
chili sesame oil (rayu)

Chop everything. Everything needs to be cooked prior to filling the egg rolls. My suggested order is to do the pork alone, drain it, set aside. Then fry the cabbage, mushrooms, carrots, scallions, and onions until soft. Add pepper, soy sauce, and rayu to taste. Mix well, drain if necessary, and start filling those egg roll wrappers!

Deep fry until golden brown. Drain well.