|Dipping batter||1 Cup (16 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Flour||1 Cup (16 tbs)|
|Monosodium glutamate||1⁄2 Teaspoon|
|Milk||1 1⁄4 Cup (20 tbs)|
|Water||1 3⁄4 Cup (28 tbs)|
|Shredded bamboo shoots||1 Cup (16 tbs)|
|Bean sprouts||1⁄2 Pound, rinsed, well-drained|
|Shredded water chestnuts||1 1⁄2 Cup (24 tbs) (Filling)|
|Slivered cooked chicken||3 1⁄2 Cup (56 tbs) (Filling)|
|Slivered barbecued pork||3⁄4 Cup (12 tbs) (Filling)|
|Finely chopped fresh parsley||3⁄4 Cup (12 tbs) (Filling)|
|Chopped fresh mushrooms||1 Cup (16 tbs) (Filling)|
|Finely chopped scallion||3⁄4 Cup (12 tbs), finely chopped (Filling)|
|Salt||To Taste (Filling)|
|Oil||1⁄2 Cup (8 tbs) (Filling)|
|Freshly ground black pepper||To Taste|
Beat egg slightly.
Sift together dry ingredients; mix with egg.
Slowly stir in milk and water; stir until smooth.
All filling ingredients should be cut finely.
Mix filling ingredients (except oil) together.
Saute in a little oil about 10 minutes; stir occasionally.
Let mixture cool.
Spoon about 1/2 cup onto egg-roll skin.
Fold like an envelope.
Dip in batter.
Fry in hot oil (375 Â°F) about 5 minutes; turn carefully to brown both sides.