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1
1.
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2
Chop up bok choy, bean sprouts, and mushrooms into fine pieces.
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3
Put into a pot and cook on medium heat until all is heated through (no liquid needed as they have plenty of moisture).
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4
2.
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5
While cooking the vegetables, cook the ground meat in a large pot until brown, then drain and rinse with hot water.
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6
3.
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7
Pour the vegetables in with the meat and mix together, keeping on medium heat.
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8
4.
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9
Stir in soy sauce, wine, and all of the seasonings and cook for a few more minutes.
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10
5.
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11
Drain again but do not rinse (extra moisture can cause the wrappers to tear).
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12
6.
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13
Allow to cool for approximately 30 minutes, stirring occasionally.
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14
7.
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15
Heat oil in a wok, large pot, or deep fryer to about 350 degrees.
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16
8.
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17
While oil is heating, spoon meat mixture in eggroll wrappers with a slotted spoon and fold according to package instructions (a paste of water and flour works great to seal).
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18
9.
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19
Fry eggrolls in oil for 5-10 minutes until brown.
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20
The darker the wrapper, the crispier the eggroll.
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21
10.
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22
Place vertically in a bowl lined with paper towels to drain.
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23
11.
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24
Serve with soy and sweet and sour sauces and rice.
