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Egg Rolls

1 lb. ground pork
Egg roll skins
1 c. bean sprouts
1 c. Chinese cabbage
1 (8 oz.) can dried mushrooms
1 c. diced green onions
Soy sauce
Black pepper

1. Combine soy sauce, diced green onions and black pepper. 2. Slice bamboo shoots, cabbage and dried mushrooms (soak mushrooms first and drain). Combine these together. 3. In frying pan heat small amount of oil and add pork and cook well. In separate pan heat oil and cook vegetables, onions, pepper and MSG. Combine the two mixtures in small amount of sesame oil and add soy sauce to taste. Stir in 1 tablespoon cornstarch in small amount of water. Add to mixture. Cool. Wrap in skins. Fry in oil. Use wok or skillet.

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