1/2 lb. green cabbage
2 med. onions
1 (8 oz.) can bamboo shoots
1 (4 oz.) can mushrooms
4 tbsp. oil
4 oz. ground beef
4 oz. ground pork
2 c. fresh bean sprouts
4 tbsp. soy sauce
1/2 tsp. cayenne pepper
3 beaten egg yolks
6 c. oil for frying
Egg Roll Skins

Wash and drain cabbage, cut into thin slices. Chop onion, drain bamboo shoots and mushrooms. In skillet, heat 4 tablespoons oil. Add meats and cook until lightly browned. Stir in cabbage, onion, bamboo shoots and cook for 5 minutes. Add mushrooms and bean sprouts and cook an additional 2 minutes. Remove from heat and set aside. Yield 24.