Categories: Appetizers, Pork/ham, Chinese 
      Yield: 4 servings 
  
      1 lb Package egg roll skins              1 x  Egg beaten 
      1 x  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 ea Green onion; finely chopped         4 ea Fresh mushroom chopped 
    1/2 ts Sugar                               2 tb Soy sauce 
      1 tb Seseme oil                          1 x  Salt and pepper to taste 
  
  Heat the seseme oil in a large skillet. 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. 
  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.