Pork Stuffed Egg Rolls

Pork Stuffed Egg Rolls

Serving Size: 12

Ingredients:
oil for frying
1/4 pound pork shoulder -- finely chopped
2 cups bean sprouts -- washed and drained
1 medium onion -- finely chopped
2 stalks celery -- finely chopped
5 waterchestnuts -- finely chopped
1/4 head cabbage -- finely chopped
4 ounces shrimp, canned -- optional
1/4 cup soy sauce
2 teaspoons sugar
1 teaspoon salt
2 teaspoons cornstarch
1 tablespoon cold water
12 egg roll wrappers
1 egg white -- beaten
Chinese mustard -- hot
Ketchup
sweet and sour sauce


Cooking Directions:

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 wash.

Spoon 1/4 cup filling diagonally 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.