Pork and shrimp filled egg rolls
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Ground pork |
| 1 | each | Garlic clove, minced |
| 1 | tablespoon | Cooking oil |
| 2 | cups | Bok choy, finely chopped |
| 1 | cup | Fresh mushrooms, chopped |
| ½ | cup | Onion, finely chopped |
| ½ | cup | Celery, finely chopped |
| ½ | cup | Water chestnuts, chopped |
| ¼ | cup | Carrots, shredded |
| 1 | can | 4 1/2 oz shrimp |
| 1 | each | Egg, beaten |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Dry sherry |
| ½ | teaspoon | Sugar |
| ¼ | teaspoon | Salt |
| 40 | eaches | Wonton or 6 egg roll skins |
| Cooking oil for deep frying | ||
Directions
In skillet, stir-fry pork and garlic quickly in 1 T hot oil until meat is browned. Drain off fat. Add vegetables; stir-fry 2-3 minutes more. Drain shrimp and chop. In bowl, combine shrimp, pork-vegetable mixture, egg, soy sauce, sherry, sugar and salt. Cool slightly.
Wrap wontons using directions on package or wrap egg rolls. Fry a few at a time, in deep hot oil (365 degrees) for 2-3 minutes or until golden brown. Use a slotted spoon to remove. Drain on paper toweling.
Serve warm with one or two sauces.
Makes 40 wontons or 6 egg rolls.
Submitted By JEROME GREENE On 04-18-95