Serves: 5
Total Calories: 142

6 dried black mushrooms
1/4 pound pork tenderloin
4 slices smoked ham
6 water chestnuts
1/4 pound bean sprouts
1/4 pound shrimp
1 pound bean sprouts
1/2 cup bamboo shoots
1 cup Chinese parsley
2 teaspoons cornstarch
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
2 tablespoons oils

1. Soak dried mushrooms.

2. Mince or grind together pork, smoked ham and water chestnuts.

3. Shell, devein and mince shrimp. Blanch bean sprouts. Cut bamboo shoots and soaked mushrooms in thin strips. Chop Chinese parsley.

4. Combine meat, shrimp and vegetables with remaining ingredients and mix well to blend.

NOTE: Eggrolls made with this filling must be steamed for 30 minutes to cook the pork (see *Eggrolls, COOKING THE EGGROLL:"). They may then be served as is, or deep-fried briefly to make them crisp. (Pork with some fat is best for this filling.)

The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutritional Facts:

Serves: 5
Total Calories: 142
Calories from Fat: 60

More Recipes from the Thousand Recipe Chinese Cookbook Cookbook:
Eggrolls
Eggrolls: Skins
Eggrolls: Skins-uncooked
Eggrolls: Stir-Fried Chicken Filling
Eggrolls: Stir-Fried Pork And Shrimp Filling
Eggrolls: Stir-Fried Roast Pork And Shrimp Filling
Eggrolls: Stir-Fried Shrimp Filling
Eggrolls: Uncooked Pork Filling I
Eggrolls: Uncooked Pork Filling II
Eggrolls: Uncooked Roast Pork Filling
Eggrolls: Uncooked Shrimp Filling
Spring Roll Skins
Wontons
Wontons: Basic Filling
Wontons: Skins