Egg Roll & Plum Sauce

By Tiller

Ingredients

• 1 lb ground pork ( can buy shoulder or ham roast, grind it)
• 1 small green cabbage, shredded
• 1/2 lb bean sprouts
• 1/2 tsp sugar
• veg oil
• onion , finely chopped
• 1 egg, beaten
• 3 stalks celery, finely chopped
• 1/2 tbsp salt ( to meat) add salt to cabbage, veg,
• add sugar, bouillon to meat too
• 1/2 tsp white pepper
• 2 lbs eggroll skins
• IN MEAT;
• 1 tbsp sesame oil
• 1 tsp per lb of meat chicken bouillon pwd
• 2 tbsp veg oil
• PLUM SAUCE;
• 1/4 cup cooked mashed pumpkin
• 1/4 cup vinegar
• 1/4 cup water
• 1 cup sugar
• 1/4 tsp pepper (maybe less)
• 1 tsp lemon juice
• 1 tbsp cornstarch in 1/4 cup water

Preparation

Step 1

Mix well together, the pork, beaten egg, the seasonings and the spices. Divide the mixture into 12 equal portions. Brush on 3 sides of egg roll skin.(not the bottom side). Place each portion of meat mixture close to the bottom of each egg roll skin and roll it.
Press both ends firmly. Fry in the 375*oil until golden brown.

METHOD FOR PLUM SAUCE;
Combine pumpkin with vinegar, water, sugar, lemon and pepper. Bring to a rolling boil over high heat in a small saucepan. Stir constantly. Mix water and cornstarch together, add to hot liquid and continue stirring until thickened, about 4 minutes. Let cool and use as sauce for egg rolls or spareribs.