Recipe - Crispy Egg Rolls

1 tablespoon Soy sauce
1 tablespoon Sherry
1 tablespoon Peanut butter
One half teaspoon Sugar
8 ounce Ground pork
One half cup Mushrooms; chopped
One half cup Celery; chopped
1/3 cup Green onions; finely chopped
One half cup Bean sprouts
3 cup Chinese cabbage; chopped
1 cn (4.25 oz) deveined shrimp;
drained
1 cn (8 oz) water chestnuts;
chopped
8 cup Vegetable oil
15 Egg roll wrappers
2 tablespoon Water plus 2 teaspoons
cornstarch

In small bowl combine soy sauce, sherry, peanut butter and sugar. Set
aside. Cook ground pork until browned in stirfry skillet. Remove pork,
leaving drippings in skillet. Add mushrooms, celery, green onions and bean
sprouts to skillet and stirfry 1 minute. Add cabbage, shrimp and water
chestnuts and stirfry 2 minutes. Add pork and soy sauce mixture; heat
until warm. Remove from skillet. Cool. Drain excess liquid. Preheat oil in
stirfry skillet to 375 degrees. While oil is heating, fill egg rolls. To
fill, mound One fourth cup filling near one wrapper corner. Fold bottom corner
over filling, then fold over right and left corners. Roll over several
times to enclose filling. To seal, brush sides and top of triangle with
combined water and cornstarch mixture. Add a few egg rolls at a time to the
hot oil and fry until golden, about 23 minutes. Drain. Serve hot.
Recipe by: Pampered Chef Favorites II Posted to MCRecipe Digest V1 #681 by
hister@juno.com (Iris E. Dunaway) on Jul 20, 1997