Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           carrots -- chopped
  10                    Napa cabbage leaves -- chopped
                        ends removed
   2      stalks        bok choy -- chopped
   4      cups          fresh bean sprouts
     1/2  medium        onion -- chopped
   4      cloves        garlic -- minced
     1/2  cup           bamboo shoots -- chopped
   1      cup           water chestnuts -- chopped
   1      pound         ground pork -- cooked
   1      pound         small shrimp -- cooked
     1/2  pound         ground beef -- cooked
     1/4  cup           cooking wine
     1/4  cup           soy sauce
   3      tablespoons   sesame oil
   1      package       egg roll skins or wrappers
                        oil for frying
   1                    egg -- beaten

Preparation:

Mix filling ingredients together. Put mixture in the freezer awhile to cool. Warm meat tends to soften the wrappers and make things messy. Heat vegetable oil in fryer to 325F. To roll, place about 3 tbs filling mixture in the center of the wrapper. Fold 1 corner over mixture and fold in ends. Continue rolling. Brush egg mixture on exposed corner of wrapper to help seal egg roll. Put egg rolls in hot oil, a few at a time, and fry a few minutes on each side until golden brown. Remove to drain on paper towels. Serve warm with soy sauce, hot mustard, or sauce of your choice. Makes 18 egg rolls. Appeared in the 2 Nov 1994 issue of The Birmingham Post-Herald.