SHRIMP & PORK EGG ROLLS

By kme60

Ingredients

• 2 Tbsp. Oil
• 3 C. chopped Celery
• ½ C. chopped mushrooms
• ½ lb. raw shrimp/finely chopped
• 1 C. chopped Bean Sprouts
• 1 C. cooked pork, chicken, shrimp
• 1 Tbsp. Soy Sauce
• 1 Tbsp. Sherry
• 1 tsp. Salt and Sugar
• 1 Tbsp. Corn Starch
• 2 Tbsp. water

Preparation

Step 1

Heat oil in wok. Add celery and mushrooms. Stir fry for about 1 minutes. Add shrimp. Fry until shrimp are firm and pink. Add sprouts and pork. Stir to blend. Stir in soy sauce, sherry, salt, sugar and dissolved cornstarch. Remove from heat and cool before using. Makes filling for 18-20 egg rolls.

Place about 1/4 C. filling diagonally across center of egg roll sheet. Fold one corner then other over & roll. Moisten all folds w/water. Deep fry rolls in peanut oil for 3-4 minutes or until golden brown & drain. Can be frozen partially cooked & bake at 400 degrees for 15 minutes.