* Exported from MasterCook * Beef Egg Rolls Recipe By : TJ Hill - Appetites Catered Serving Size : 16 Preparation Time :0:00 Categories : Appetizers Chinese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons peanut oil 1/2 pound cooked beef -- cut into julienne strips 1/2 pound napa cabbage -- shredded 1/4 cup scallions -- shredded 3 cups bean sprouts -- fresh 4 tree ears -- soaked and slivered 1/2 cup bamboo shoots -- julienne strips of 1/8 pound tiger prawn -- finely minced raw 2 teaspoons soy sauce 1 teaspoon white wine 1/3 cup chicken stock -- unsalted 1 tablespoon cornstarch 16 egg roll skin 2 egg -- well beaten peanut oil -- for frying Heat the oil in a wok, over a moderate flame. Add the beef, 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 stock. Heat and stir for 2 minutes. Combine corn starch 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 F. 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. MasterCook formatted & Busted by Christopher E. Eaves - - - - - - - - - - - - - - - - - -