Egg Rolls

Ingredients

• 50 egg roll skins
• 1 lb fresh green beans
• 8 oz fresh mushrooms
• 2 medium onions
• 2 eggs scrambled
• 1 tsp ground black pepper
• 1 qt vegetable oil for frying
• 6 large carrots peeled
• 7 large potatoes peeled
• 12 lb fresh bean sprouts
• 1 lb tofu
• 2 12 tsp salt
• 2 Tbsp vegetable oil

Directions

1. Cut potatoes into 18-inch square sticks then boil in 1 teaspoon salted water until half cooked do not overcook
2. Drain in a large colander and immediately rinse potatoes with cold water until cool
3. Set aside
4. Cut carrots diagonally to form small carrot toothpicks
5. Cut off the ends of the green beans then cut them diagonally into 18-inch round pieces
6. Cut the mushrooms into small pieces
7. Chop onions and saute them with the mushrooms and vegetable oil in large saucepan
8. Add the cut green beans and carrots then add black pepper and 1 teaspoon salt
9. Cook stirring occasionally until the beans and carrots are half cooked