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Egg Rolls

6 Eggs
2/3 c Flour
1 c Water

1 lb Cooked pork; shredded
1/2 lb Cooked shrimp; shredded
3 Scallions; cut into shreds
1 lb Pea sprouts -or- 1 cn Diced bean sprouts
2 tb Soy sauce
1 ts Sugar
1 ts Salt
3 tb (heaping) lard
Cooking oil for deep-frying

Mix wrapper ingredients together. Make thin pancakes, cooking on one side only. Makes 16. Set aside. Wash pea sprouts. Heat lard in skillet & fry meat & shrimp for 1 minute, stirring constantly. Add scallions & pea sprouts & stir for 2 more minutes, adding soy sauce, sugar & salt towards the end. Divide into 16 portions, placing each on an egg roll wrapper. Roll or fold and fry in deep fat.

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