Pork Egg Roll

By lucy1955

Ingredients

• 3 tablespoon soy sauce
• 2 tablespoon dry sherry
• 1 teaspoon sugar
• 1/4 teaspoon pepper
• 1 lb pork boneless steak,cut into 1x1/4 inch pieces
• Vegetable oil
• 3 cups shredded cabbage
• 1 can (8 1/2) oz bamboo shoots,drained and chopped
• 1 can (4 1/2 oz) mushroom stems and pieces,drained
• 6 medium green onions,sliced
• 1/4 teaspoon salt
• 1 tablespoon cornstarch
• 1 lb egg roll wrappers skins (16 to 18)

Details

Servings 16

Preparation

Step 1

Mix soy sauce,sherry,1 teaspoon salt,the sugar
and pepper,pour on pork pieces.Let stand,stirring occasionally,5 minutes.Drain well,reserving maranade.
Cook and stir pork in 1 tablespoon oil in 10-inch skillet until light brown,about 4 minutes.Remove pork to large bowl.Stir fry cabbage,bamboo shoots,mnushrooms and onions in 1 tablespoon oil in same skillet 2 minutes.Sprinkle with 1/4 teaspoon salt.Add to pork.Heat cornstarch and maranade to boiling in skillet,stirring constantly.Boil and stir 1 minute.Return pork and vegetables to skillet.Boil ans stir 1 minute;cool 5 minutes.Heat oil (1 1/2 to 1 3/4 inches) to 400* in deep fat fryer or electric skillet.Place filling in each wrapper;fold as pictured.Fry 4 at a time,sealed sides down first,until brown 2 minutes on each side,drain.