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Egg Rolls

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Egg Rolls

4 teaspoons vegetable oil
3 eggs, beaten
1 medium head cabbage, finely shredded
1/2 carrot, julienned
1 (8-ounce) can shredded bamboo shoots
1 cup dried, shredded wood ear mushroom, rehydrated
1 pound Chinese barbecued or roasted pork, cut into matchsticks
2 green onions, thinly sliced
2 1/2 teaspoons soy sauce
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon monosodium glutamate (MSG)
1 (14-ounce) package egg roll wrappers
1 egg white, beaten
4 cups oil for frying, or as needed

Heat 1 teaspoon vegetable oil in wok or large skillet over medium heat. Pour in beaten eggs and cook without stirring until firmed. Flip eggs over and cook for an additional 20 seconds to firm other side. Set egg pancake aside to cool, then slice into thin strips. Heat remaining vegetable oil in wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables soften, about 6 minutes. Stir in sliced egg, then spread mixture onto a pan and refrigerate until cold, about 1 hour.

To assemble egg rolls, place a wrapper onto work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out. Heat about 6 inches of oil to 350 degrees in wok or deep-fryer. Fry egg rolls, 3 or 4 at a time, until golden brown, 5 to 7 minutes. Drain on paper towels. Makes 20 servings.

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

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