2 c. coarsely shredded cabbage
1 (8 oz.) can water chestnuts, chopped
3/4 c. onion, finely chopped
1 (8 oz.) can bamboo shoots, chopped
1 lb. ground round or chuck
8 oz. mushrooms, chopped
1 (16 oz.) can bean sprouts
4 tbsp. soy sauce
2 tbsp. cooking sherry
2 pkg. Egg roll wrappers

Brown beef in large frying pan or pot. Remove beef and add 2 tablespoons oil to pan. Then add cabbage, onions, bamboo shoots and chestnuts and cook 5 minutes on medium heat while stirring. Add mushrooms and bean sprouts and cook about 2 minutes. Remove from heat and add cooked beef, soy sauce and sherry; season with salt and pepper to taste. Let cool about 30 minutes. Put about 2 tablespoons filling in each roll and wrap following directions for wrapping on package. Seal edges of wrapper with beaten egg yolks. Heat vegetable oil to medium-high in a large pot. Fry 3 rolls at a time. Takes about 2 minutes to fry. Drain on paper towels.