3/4 lb. ground beef
1 clove garlic, minced
1 (8 oz.) can bamboo shoots, finely chopped
1/2 c. chopped fresh mushrooms
1/4 c. chopped green onion
2 tsp. grated gingerroot
1 beaten egg
2 tbsp. dry red wine
8 Egg Roll Skins (see recipe, or 8 packaged egg roll skins)
Cooking oil or shortening for deep-fat frying
Horseradish Sauce

In a skillet cook ground beef and garlic until meat is brown. Drain off fat. Stir in bamboo shoots, mushrooms, green onion and grated gingerroot. Cook, uncovered, for 1-2 minutes. In a bowl combine the beef-vegetable mixture, egg and wine; mix well.

Place an egg roll skin with 1 point toward you. Spoon 1/3 cup filling diagonally across and just below center of skin. Fold bottom point of skin over filling; tuck point under filling. Fold side corners over, forming envelope shape. Roll up toward remaining corner; moisten point and press firmly to seal. Repeat with remaining egg roll skins and filling.

Fry egg rolls, a few at a time, in deep hot cooking oil or shortening (365 degrees) for 2-3 minutes or until golden brown. Drain on paper toweling. Serve warm with Horseradish Sauce. Makes 8 egg rolls.

Horseradish Sauce: Combine 3 tablespoons chili sauce, 2 tablespoons prepared horseradish, 1 tablespoon catsup, 2 teaspoons lemon juice, 2 teaspoons soy sauce and 1/2 teaspoon garlic powder; mix well.