Ingredients
- 1/2 lb ground pork
- 3/4 cup shredded cabbage
- 1/2 cup chopped celery
- 4 green onions, sliced
- 3 T vegetable oil
- 1/2 cup salad shrimp, chopped
- 1/2 cup water chestnuts, chopped
- 1/2 cup bean sprouts, chopped
- 1 garlic clove, minced
- 2-3 T soy sauce
- 1 t sugar
- 8 refrigerated egg roll wrappers
- Vegetable oil for frying
Preparation
Step 1
In large skillet cook pork over medium heat until no longer pink; drain, set aside. In same skillet, stir-fry cabbage, celery and onions in oil until crisp-tender. Add shrimp, water chestnuts, sprouts, garlic, soy sauce, sugar and reserved pork; stir fry 4 minutes longer or until liquid has evaporated. Remove from heat.
Position egg roll wrapper with a corner facing you. Spoon 1/3 cup pork mixture on bottom third of each wrapper. Fold a bottom corner over filling; fold sides over filling toward center. Moisten top corner with water, roll up tightly to seal. In an electric skillet, heat 1 inch of oil to 375 degrees. Fry egg rolls for 1-2 minutes on each side or until golden brown. Drain on paper towels.
Sweet & Sour Sauce
1 cup sugar
2 T cornstarch
1 t seasoned salt
½ c white vinegar
½ c water
1 T maraschino cherry juice, optional
1 t Worcestershire sauce
Combine sugar, cornstarch and seasoned salt in saucepan; gradually add remaining ingredients. Bring to a boil; cook & stir for 2 minutes or until thickened.