Egg Rolls

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This recipe works very well. I made a couple of slight revisions; I use shrimp or diced chicken instead of ground beef. Beef turns too tough in egg rolls, and I prefer shrimp, chicken or pork. Also, I add 1 tsp of Accent (msg to the vegetables and shrimp, chicken or pork. It gives it a wonderfu flavor; but be careful. Some people are allergic to MSG, so do not use if this is the case. Also, I find oyster sauce to be too strong for egg roll flavor. I substitute sake wine instead; much milder with wonderful, subdued asian accent of flavor. Plus the alchohol burns off when you cook it with the vegetables, leaving just the sweet, nutty flavor of the sake behind.

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I've made this recipe several times now and they're always good! A big hit with my family. Thanks Poolie for a great recipe!

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As long as you find the listed ingredients. These are Fantastic!!!