Recipe - Egg Rolls With Pork And Shrimp

FILLING
Peanut oil for stir frying
1 tablespoon Ginger shred fine
One half pound Ground pork
One half pound Shrimp chop fine
1 cup Celery shred fine
1 cup Bean sprouts chop coarse
1 tablespoon Soy sauce
1 tablespoon Chinese cooking wine
1 tablespoon Corn starch

WRAPPERS
1 pack Egg roll wrappers
1 Egg
Peanut oil for deep frying

1. Heat wok. Add peanut oil and ginger, stir fry for 1 minute until oil is
aromatic. 2. Add ground pork and shrimp, stir fry for 2 minutes until pork
is changes color. 3. Add celery and bean sprouts, stir fry 2 minutes. 4.
Mix soy sauce, cooking wine and cornstarch, add and stir fry to thicken. 5.
Remove filling from heat and allow to cool. 6. Beat egg in small bowl. 7.
Wrap small handful of filling in egg roll wrapper, and use beaten egg to
seal edges. 8. Egg rolls may be refrigerated or fozen at this point for
later cooking. 9. Heat oil to 375F. Deep fry egg rolls for 2 minutes,
remove, drain and serve with plum sauce.

Notes: Makes 16 egg rolls

Formatted & Busted by RecipeLu recipelu@recipelu.com
Posted to recipeludigest Volume 01 Number 225 by RecipeLu
recipelu@geocities.com on Nov 08, 1997