Two outbreaks in April and September of Salmonella Enteritidis infections, phage type 4, were associated with eating at a single, fast-food, Chinese-style restaurant in El Paso, Texas. The restaurant was one of a chain of three in El Paso, Texas. Egg rolls were the only food item associated with illness in both outbreaks. Cooks making egg rolls dipped their hands into the egg batter and then directly into the egg roll filling. The filling was stir-fried in a wok and consisted of pork, chicken, sugar, pepper, celery, onions, salt, monosodium glutamate, Chinese spices, and cornstarch. The filling, once prepared, lasted four days. The batter was made fresh every morning and then kept at room temperature. Internal egg roll temperature after cooking was only 120-140 F. Several egg rolls were made at once and placed in the steam tray at 110 F until sold. The other outlets of the restaurant chain had different egg roll preparation methods that used longer frying times which resulted in higher internal temperatures. Food samples and employee stool samples failed to show the presence of Salmonella. A traceback of the eggs suggested that the eggs had originated from a single farm. Although other strains of Salmonella were isolated at the farm, no Salmonella matching the outbreak strain was found.