Crispy egg rolls

Yield: 15 Servings

Measure Ingredient
1 tablespoon Soy sauce
1 tablespoon Sherry
1 tablespoon Peanut butter
½ teaspoon Sugar
8 ounces Ground pork
½ cup Mushrooms; chopped
½ cup Celery; chopped
⅓ cup Green onions; finely chopped
½ cup Bean sprouts
3 cups Chinese cabbage; chopped
1 can (4.25 oz) deveined shrimp; drained
1 can (8 oz) water chestnuts; chopped
8 cups Vegetable oil
15 Egg roll wrappers
2 tablespoons Water plus 2 teaspoons cornstarch

In small bowl combine soy sauce, sherry, peanut butter and sugar. Set aside. Cook ground pork until browned in stir-fry skillet. Remove pork, leaving drippings in skillet. Add mushrooms, celery, green onions and bean sprouts to skillet and stir-fry 1 minute. Add cabbage, shrimp and water chestnuts and stir-fry 2 minutes. Add pork and soy sauce mixture; heat until warm. Remove from skillet. Cool. Drain excess liquid. Preheat oil in stir-fry skillet to 375 degrees. While oil is heating, fill egg rolls. To fill, mound ¼ cup filling near one wrapper corner. Fold bottom corner over filling, then fold over right and left corners. Roll over several times to enclose filling. To seal, brush sides and top of triangle with combined water and cornstarch mixture. Add a few egg rolls at a time to the hot oil and fry until golden, about 2-3 minutes. Drain. Serve hot.

Recipe by: Pampered Chef Favorites II Posted to MC-Recipe Digest V1 #681 by hister@... (Iris E. Dunaway) on Jul 20, 1997

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