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1
Marinate meat with seasoning; set aside.
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2
Marinate shrimp with seasoing; set aside. (there is no time listed for marinating. I just mix the marinades and meat/shrimp in the morning, put them in the fridge and take them out that evening when I'm ready to cook.).
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3
Saute all vegetables in 2 tablespoons oil over high heat in the following order: cabbage, carrots, mushrooms, yellow onion and bean sprouts. (there is no time listed - I saute the cabbage for a minute or 2, then add the carrots, etc.).
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4
Add seasoning for vegetables; toss to coat.
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5
Stir-fry pork om 2 Tablespoons oil over high heat for 2-3 minutes; add shrimp.
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6
Toss quickly for another minute.
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7
Remove from heat.
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8
In a large bowl, mix vegetables, pork and shrimp well. This is the filling for the egg rolls.
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9
To Assemble:
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10
Lay egg roll skin shiny side up. Spoon 1 1/2 Tablespoons filling in a corner in a sausage shape. (We like fat egg rolls so use more filling than this - if you do also, be aware that you will end up with less egg rolls!).
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11
Fold corner of skin over the filling until just covered. Turn again to enclose filling, forming a cylinder.
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12
Moisten left and right corners with beaten egg yolk of an egg, or paint entirely around the remaining edges.
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13
Roll into a complete cylinder shape. Press firmly to seal.
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14
To freeze:
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15
Deep fry in 375 degree oil until lightly browned, cool completely. Place in Zip-lock freezer bag; seal tightly and freeze.
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16
Thawed rolls can be reheated at 300 degrees - I'm sorry but there's not a time given! I think I usually warm them from 15 - 20 minutes, but I can't promise that's the perfect timing).
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17
To Cook and Serve:
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18
Place egg rolls in hot oil for 3-4 minutes or until golden brown and crisp.
