Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Sesame Seeds 1/3 lb Mushrooms;chopped
Peanut Oil; 8 oz Bamboo Shoots;chopped
2 tb Ginger;minced fresh 6 oz Water Chestnut;chopped
2 Garlic;minced;clove 2 tb Soy Sauce
1 3/4 c Carrot;shredded 2 tb Sherry
1 3/4 c Cabbage;shredded 1 tb Cornstarch
1/4 lb Bean Sprouts 24 Egg Roll Skin;
3 Scallion;chopped;

Stir together and set aside the soy sauce, sherry, and cornstarch.
In a large frying pan, heat 2 Tbl. oil. Saute the ginger and
garlic a few seconds. Add all the rest of the veggies except the bean
sprouts, and cook over high heat till tender-crisp, 2-4 minutes. Add
cornstarch mixture, sesame seeds, and bean sprouts.
Stir till sauce thickens. Let cool.
Moisten all edges of each egg roll skin with water. Place 2 Tbl.
filling in center of each one. Fold up like an envelope, making sure
all edges are sealed.
Fry egg rolls in 1 1/2 inches of oil at 370 degrees till both
sides are golden brown.
Serve with Chinese mustard and catsup as dipping sauces.

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