Pork Egg Rolls

[Roxy]

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.