Wendy's Favorite Recipes from www. ClickOnCuernavaca.com

EGG ROLLS
In Mexico Egg Rolls are very hard to find.  I have found that once you find a source for the egg roll wrappers making the stuffing is fairly easy.  I make up a couple of batches at a time and freeze them uncooked. 

 Ingredients for 10, 2 oz. spring rolls:

 4 oz. shrimp or pork
3.2 oz. carrots
2.4 oz. bamboo shoots
4 oz. cabbage
2.4 oz. bean sprouts

Preparation:

1.     Slice, thinly, shrimp or pork
2.     Shred all other ingredients
3.     Season meat with salt, monosodium glutamate, white pepper, cornstarch and cooking wine; simmer for approximately 15 minutes.
4.     In a shallow pan, fry all ingredients;  add a sauce made of ½ T. water, ¾ tsp. sugar, 1 tsp. salt, ¾ tsp. MSG, ½ tsp. sesame oil, 2 tsp. cornstarch, allowing the sauce to cook with ingredients for a few minutes.
5.     Spoon some of the above onto a spring roll wrapper

 Frying:

 Deep fry at 350° F. or use at least ½˝ of oil at 350° for 3 to 4 minutes, turning on both sides for even color.  When spring rolls are golden brown color they are ready to serve.

We cooked some for a party and just pilled them on a plate as they came out of the deep fryer and found that they stayed very warm without any problem.