Roxy Posted May 25, 2010 Share Posted May 25, 2010 Pork Egg Rolls: 1/2 lb. Ground Pork 3/4 Cup Shredded Cabbage 1/2 Cup Chopped Celery 4 Green Onions, Sliced 3 T. Canola Oil 1/2 Cup Salad Shrimp, Chopped 1/2 Cup Water Chestnuts, Chopped 1/2 Cup Canned Bean Sprouts, Chopped 1 Garlic Clove, Minced 2-3 T. Soy Sauce 1 Tsp. Sugar 8 Refrigerated Egg Roll Wrappers Sweet’N’Sour Sauce: 1 Cup Sugar 2 T. Cornstarch 1 Tsp. Seasoned Salt 1/2 Cup White Vinegar 1/2 Cup Water 1 T. Maraschino Cherry Juice, Opt. 1 Tsp. Worcestershire Sauce In a large skillet, cook pork over medium heat until no longer pink; drain. Remove pork with a slotted spoon and set aside. In the same skillet, stir-fry cabbage, celery and onions in oil until crisp-tender. Add shrimp, water chestnuts, bean sprouts, garlic, soy sauce, sugar and reserved pork; stir-fry 4 minutes longer or until liquid has evaporated. Remove from the heat. Position one Egg Roll Wrapper with a corner facing you. Spoon 1/3 cup filling on the bottom third of wrapper. Fold a bottom corner over filling; fold sides over filling toward center. Moisten top corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling. In an electric skillet, heat 1 in. of oil to 375 degrees. Fry Egg Rolls for 1-2 minutes on each side or until golden brown. Drain on paper towels. For sauce, combine the sugar, cornstarch and seasoned salt in a saucepan; gradually add the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with Egg Rolls. Quote Link to comment
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