Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Oil |
| ¼ pounds | Pork shoulder; finely chopped |
| 2 cups | Bean sprouts; washed and drained |
| 1 medium | Onion; finely chopped |
| 2 \N | Stalks celery; finely chopped |
| 5 \N | Waterchestnuts; finely chopped |
| ¼ \N | Head cabbage; finely chopped |
| 4 ounces | Shrimp; canned, optional |
| ¼ cup | Soy sauce |
| 2 teaspoons | Sugar |
| 1 teaspoon | Salt |
| 2 teaspoons | Cornstarch |
| 1 tablespoon | Cold water |
| 12 \N | Egg roll wrappers |
| 1 \N | Egg white; beaten |
| \N \N | Chinese mustard; hot |
| \N \N | Ketchup |
| \N \N | Sweet and sour sauce |
Heat wok. Add 2 tablespoons oil and heat until hot but not smoking. Add pork and cook and stir until light brown, about 3 minutes. Add bean sprouts, onion, celery, waterchestnuts, cabbage, shrimp, soy sauce, sugar and salt. Cook and stir 1 minute. Stir in cornstarch mixture (cornstarch and cold water), cook and stir 1 minute. Cool mixture.
Brush edge of each egg roll wrapper with egg whipe. Spoon ¼ cup filling diogonally across center of wrapper. Bring lower point over filling. Bring to corners to center and overlap. Roll up and press edge to seal. Heat oil for deep frying in wok or skillet. Fry egg rolls a few at a time until lightly browned 3 to 5 minutes. Serve at once or keep warm for up to 30 minutes. provide hot mustard, ketchup and sweet and sour sauce for dipping.
Makes 12 egg rolls.
Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 15, 1998