Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2        tablespoons  peanut oil
     1/2         pound  cooked turkey
  2               cups  napa cabbage
     1/4           cup  scallions
  3               cups  bean sprouts
  4                     tree ears
     1/2           cup  sliced bamboo shoots
     1/8         pound  tiger prawn
  2          teaspoons  soy sauce
  1           teaspoon  white wine
     1/3           cup  chicken stock
  1         tablespoon  cornstarch
  16                    egg roll skin
  2                     egg
                        peanut oil

Preparation:

heat the oil in a wok, over a moderate flame add the turkey, cabbage, scallions, bean sprouts, mushrooms, bamboo shoots, and shrimp stir-fry quickly for 1-2 minutes, until shrimp is pink add the soy sauce, wine, and chicken broth heat and stir for 2 minutes combine cornstarch and water-mix well add to wok, heat and stir until thickened remove from heat season to taste allow to cool completely divide filling mixture into equal portions place one portion onto the corner of each skin fold the opposite corner over the filling to cover brush folded corners lightly with beaten egg fold over filling and press gently to seal brush remaining corner lightly with egg mixture roll to remaining corner, press lightly to seal repeat with remaining filling and skins heat oil to 360 degrees add rolls 1-2 at a time and fry until lightly browned on all sides drain well on a cooling rack and blot with paper towels serve hot, with assorted dipping sauces to the side

Nutritional Information:

150 Calories (kcal); 3g Total Fat; (21% calories from fat); 9g Protein; 20g Carbohydrate; 37mg Cholesterol; 289mg Sodium