Cathy's Homemade Egg Rolls

Ing:

1 small can water chestnuts, chpped

1 small can baby shrimp

3 green onions

1 clove garlic, minced

2 cups bean sprouts

1 tbsp white wine

7 or 8 mushrooms, chopped

2 tbsp soy sauce

1/2 tbsp corn starch

1 tsp cracked pepper

1 lb Wonton wrappers

1 egg, beaten

Peanut oil for frying

Hot sauce:

1 tbsp dry mustard mixed with water to make paste

Mix first 10 ingredients in a bowl. Place 1 heaping tablespoon of filling in the center of each large wonton. Bruh around the edges with beaten egg and roll. Heat 2 inches of peanut or sesame oil in a skillet or wok. Fry each egg roll at med-high temp until golden brown. Drain on paper towels. Serve with hot mustard sauce - see below or sweet and sour sauce.