Preparation:
Cook ground pork until it changes color and drain. Julienne chestnuts,mushrooms and bamboo shoots. Stir fry individually. Add to meat and stir fry briefly.
Add egg, which has been beaten slightly, and cornstarch. Place all remaining ingredients together and place one large spoonful of mixture in egg roll skin.
Roll from the bottom, folding sides in. Seal edges with water. Fry in 3 cups hot oil until golden brown. Slice into thirds or fourths. |
