Egg Rolls - Pork & Shrimp

By á-162080

Ingredients

• 1/4 lbs ground pork
• 1/2 can (small) canned shrimp
• 1-8.5oz can bamboo shoots, drained & rinsed
• 1/2 cup shiitake mushrooms
• 4 medium green onions
• 3 cups shredded cabbage

Preparation

Step 1

Saute pork in a little oil, add shrimp.
Remove from pan/wok and drain some of the fat
Stir fry all vegetables until they are tender.
Add mixture of:
2 tbsp soy sauce
1 teas cornstarch
1 teas 5 spice powder
1 teas salt
1/2 teas sugar
Stir fry until thickened and clear
Fill egg rolls
Use beaten egg on edges to seal.
Deep fry seam side down (You may need to use something to hold them down for a bit)
Finished when golden brown