Recipe - Roast Pork Shrimp And Cabbage Egg Rolls

FOR THE FILLING
2 tablespoon Peanut oil
1 tablespoon Minced ginger
Three fourths cup Minced scallions
2 Celery stalks
4 cup Shredded Napa cabbage
One half cup Bean sprouts
One half cup Julienned Chinese roast pork
One half cup Diced shelled and deveined
shrimp
One half cup Chicken stock
One half teaspoon Sugar, (up to 1)
1 teaspoon Cornstarch dissolved in:
1 tablespoon Water
1 tablespoon Sesame oil
Salt and freshly ground
black pepper to taste

FOR THE PASTE
1 cup Boiling water
2 tablespoon Cornstarch dissolved in:
3 tablespoon Water
12 Egg roll wrappers
Vegetable oil for deep
frying

In a wok set over moderately high heat heat the oil until hot. Add the
ginger, onion and celery and stirfry 1 minute. Add the cabbage and bean
sprouts and stir fry 2 to 3 minutes more, or until vege tables are slightly
softened. Add the pork and shrimp and stirfry 1 minute more. Add the
chicken stock and sugar, bring the mixture to a boil and stir in the
cornstarch mixture. Simmer until lightly thickened. Stir in sesame oil,
salt and pepper to taste.

In a saucepan have water at a boil. Remove from heat and whisk in
cornstarch mixture.

Have ready 12 egg roll wrappers under dampened towel. Place a portion of
the filing in a line diagonally across one corner of wrapper, brush with
some of cornstarch paste and fold in the ends. Roll t ightly to make a
sealed cylinder. Repeat with remaining wrappers.

Have oil heated to 350 degrees F. Fry egg rolls, in small batches, turning,
for about 4 minutes, or until golden brown. Transfer to paper towels to
drain.

Recipe by: David Rosengarten Posted to MCRecipe Digest V1 #513 by "Master
Harper Gaellon" gaellon@inch.com on Mar 12, 1997