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Pork Egg Rolls/Sweet N Sour Sauce

Source of Recipe

David


List of Ingredients

1/2 pound ground pork
3/4 cup shredded cabbage
1/2 cup chopped celery
4 green onions -- sliced
3 tablespoons vegetable oil
1/2 cup salad shrimp -- chopped
1/2 cup water chestnuts -- chopped
1/2 cup bean sprouts -- chopped
1 garlic clove -- minced
2 tablespoons soy sauce -- (2 to 3)
1 teaspoon sugar
8 refrigerated egg roll wrappers

SWEET N SOUR SAUCE
1 cup sugar
2 tablespoons cornstarch
1 teaspoon seasoned salt
1/2 cup white vinegar
1/2 cup water
1 tablespoon maraschino cherry juice -- optional
1 teaspoon Worcestershire sauce




Recipe

In a large skillet, cook pork over medium heat until no longer pink; drain.
Remove pork with a slotted spoon and set aside. In the same skillet,
stir-fry cabbage, celery, and onions in oil until crisp-tender. Add shrimp,
water chestnuts, bean sprouts, garlic, soy sauce, sugar, and reserved pork;
stir fry 4 minutes longer or until liquid has evaporated. Remove from the
heat. Position egg roll wrappers with a corner facing you. Spoon 1/3 cup
pork mixture on the bottom third of each wrapper. Fold a bottom corner over filling; fold sides over filling toward center. Moisten top corner with
water; roll up tightly to seal. In an electric skillet, heat 1 inch of oil
to 3750F. Fry egg rolls for 1 to 2 minutes on each side or until golden
brown. Drain on paper towels.
For sauce, combine the sugar, cornstarch and seasoned salt in a saucepan; gradually add the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with egg rolls.

Servings: 8 egg rolls