Need egg roll recipe

I love egg rolls and though time consumming they are well worth the effort..Here is my recipe. 2 cups of shredded cabbage 2 oz of shredded carrots 2 cups bean sprouts i/2 lb of pork 1/2 lb of shrimp about 6 or 7 green onions chopped 1 can water chestnuts chopped I can bambo shoots shredded 1/2 teasoon of salt 2 to 3 teaspoons of soy sauce 2 teasoons of oyster sauce 3 tablesoons of oil fresh ginger about 4 slices cook the pork and shrimp in 2 tablespoons of hot oil till no longer pink ,remove and add remaining oil and the rest of the ingredients and cook till tender.Let cool then wrap.

here are some i found on the net Egg Rolls SUBMITTED BY: Donna "Wontons are a great meal or appetizer. Once they have been put together you can either fry them or steam them, both ways are delicious INGREDIENTS 1 (16 ounce) package wonton wrappers 1 pound lean ground beef 1 pound shrimp - peeled, deveined and coarsely chopped 5 tablespoons soy sauce 3 tablespoons oyster sauce 1 pound bean sprouts 2 green onions 3 stalks celery, chopped 1 medium head cabbage, finely shredded 2 cloves garlic, minced 1 teaspoon monosodium glutamate (MSG) 1 cup vegetable oil DIRECTIONS Place cabbage, bean sprouts, celery, and green onions in a large wok and stir fry over a high heat until vegetables cook down (add a little water if necessary). Mix in shrimp, stir fry until cooked. In a large skillet, brown ground meat. Drain grease and add the meat to the vegetable and shrimp mixture. Continue to fry over a high heat; add oyster sauce, soy sauce, garlic, and MSG. When well blended, remove mixture from heat. Place a tablespoon of the meat and seafood mixture (or more, depending on how large your wonton skins are) into the center of each wonton skin. Fold the wonton skin over to make a package of the meat mixture inside, and seal the skin closed by dipping your finger in a little water and pressing the ends together. Fry the wontons in 1/4 inch of vegetable oil until golden brown. READ REVIEWS (20) REVIEW/RATE THIS RECIPE SAVE TO RECIPE BOX ADD TO SHOPPING LIST ADD A PERSONAL NOTE POST A RECIPE PHOTO POST A FAVORITE FOODS LIST CREATE A MENU NUTRITION INFORMATION Servings Per Recipe: 4 Amount Per Serving Calories: 1261 Total Fat: 75.4g Cholesterol: 251mg Sodium: 2271mg Total Carbs: 85.9g Dietary Fiber: 9.7g Protein: 60.9g VIEW DETAILED NUTRITION About: Nutrition Info Powered by: ESHA Nutrient Database Egg Roll Wrappers SUBMITTED BY: Matilda "Homemade egg roll wrappers can be a real treat for the self-sufficient cook! Getting the wok to the correct temperature may be a challenge. If the batter sets before the wrapper is fully formed, the wok is too hot; if the edges are thin, it's too cool. Experiment and enjoy!" INGREDIENTS 1 egg, beaten 3/4 cup cold water 1/4 teaspoon salt 7/8 cup all-purpose flour 2 tablespoons peanut oil DIRECTIONS In a medium bowl, whisk together egg, cold water and salt. Mix in all-purpose flour 1/3 at a time. Allow the mixture to stand 15 minutes at room temperature. Heat a wok over high heat. Remove from heat and thinly coat with 1 tablespoon peanut oil. Reduce heat to low. While wok is still warm, pour 1/4 of the egg mixture in an approximately 8 inch circle. Rotate wok quickly to spread an even layer of batter. Cook over low heat 45 seconds to 1 minute, until bottom is golden brown and edges begin to curl. Carefully remove from heat and place on a paper towel, golden brown side down. Repeat the wok procedure with remaining batter, 1/4 at a time. Rub wok with remaining tablespoon of peanut oil after the second wrapper has been made. Allow the wrappers to cool completely. Cut wrappers in half to use for egg rolls.