8 oz. pork, minced
8 oz. bean sprouts
5 spring onions, sliced
1 tsp. salt
2 tbsp. soy sauce
1 tsp. sugar
2 oz. shrimps, peeled
2 oz. mushrooms, diced
1 egg, beaten
10 egg roll wraps
Oil for frying (1 3/4 pt.)

Prepare meat and vegetables. Set wok at 420 degrees. Heat oil and stir fry pork for 2 minutes. Add remaining ingredients, except egg and egg rolls, and stir fry for a further 2 minutes. Set aside and clean wok.

Divide filling between egg rolls. Place filling just below center; roll up from the bottom to just over halfway. Fold in the two ends and then continue rolling up egg roll. Moisten the top edge with beaten egg and press down the edges. Ensure the egg rolls to not split.

Set wok at 370 degrees. Heat 1 3/4 pint oil. When oil is hot, deep fry the egg rolls. 5 at a time until crisp and golden. Approximately 3-4 minutes; drain on absorbent paper.

Preparation time: 30 minutes. Cooking time: 8 minutes. Makes 10 rolls.