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Misc: Egg Rolls

Source of Recipe

unknown


List of Ingredients

2 T. canola oil
2 C. finely shredded cabbage
1 rib celery, finely minced
1 C. pork, cooked, shredded (sometimes I just use ground pork, cooked and
drained very well)
2 small flat cans shrimp, drained
4 green onions, finely chopped
1 tsp. salt
1/4 tsp. freshly ground black pepper
2 tsp. sugar
1 package egg roll skins
1 egg, slightly beaten
Oil for frying



Recipe

Prepare the vegetables and measure all ingredients. Heat the wok to high and
add the oil; heating to smoking. Add the cabbage and celery and stir fry for
2 minutes.

If using an electric wok, turnoff the heat; if using gas, remove wok to
counter. Add to the wok the pork, shrimp, green onions, salt, pepper and
sugar. Mix well, let cool.

Using about 1/10th of the mixture, squeeze the excess liquid out and put on
an egg roll skin. Roll up and seal with the egg. Put the rolls on waxed
paper and let them rest an hour before frying. Heat about 3 cups of oil in
the wok to 375°. Cook the egg rolls, half at a time, for 4 - 5 minutes or
until browned all over; turning often. Drain on paper towels; put on paper
lined serving dish in a 250° oven to keep warm while you cook the second
half. Will serve more than 5 if you are serving with additional dishes. Cut
them into thirds for easier serving.

Serve with hot mustard and/or sweet and sour sauce.

Makes 5 servings.