Eggrolls

1. Chop up bok choy, bean sprouts, and mushrooms into fine pieces. Put into a pot and cook on medium heat until all is heated through (no liquid needed as they have plenty of moisture).
2. While cooking the vegetables, cook the ground meat in a large pot until brown, then drain and rinse with hot water.
3. Pour the vegetables in with the meat and mix together, keeping on medium heat.
4. Stir in soy sauce, wine, and all of the seasonings and cook for a few more minutes.
5. Drain again but do not rinse (extra moisture can cause the wrappers to tear).
6. Allow to cool for approximately 30 minutes, stirring occasionally.

7. Heat oil in a wok, large pot, or deep fryer to about 350 degrees.
8. 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).
9. Fry eggrolls in oil for 5-10 minutes until brown. The darker the wrapper, the crispier the eggroll.
10. Place vertically in a bowl lined with paper towels to drain.
11. Serve with soy and sweet and sour sauces and rice.