Roast Pork, Shrimp and Cabbage Egg Rolls

Roast Pork, Shrimp and Cabbage Egg Rolls Ingredients

FOR THE FILLING	1 ts Cornstarch dissolved in:
2 tb Peanut oil	1 tb Water
1 tb Minced ginger	1 tb Sesame oil
3/4 c Minced scallions	Salt and freshly ground
2 Celery stalks	FOR THE PASTE
4 c Shredded Napa cabbage	1 c Boiling water
1/2 c Bean sprouts	2 tb Cornstarch dissolved in:
1/2 c Julienned Chinese roast pork	3 tb Water
1/2 c Diced shelled and deveined	12 Egg roll wrappers
1/2 c Chicken stock	Vegetable oil for deep
1/2 ts Sugar, (up to 1)

Instructions for Roast Pork, Shrimp and Cabbage Egg Rolls

In a wok set over moderately high heat heat the oil until hot. Add the ginger, onion and celery and stir-fry 1 minute. Add the cabbage and bean sprouts and stir fry 2 to 3 minutes more, or until vege tables are slightly softened. Add the pork and shrimp and stir-fry 1 minute more. Add the chicken stock and sugar, bring the mixture to a boil and stir in the cornstarch mixture. Simmer until lightly thickened. Stir in sesame oil, salt and pepper to taste. In a saucepan have water at a boil. Remove from heat and whisk in cornstarch mixture. Have ready 12 egg roll wrappers under dampened towel. Place a portion of the filing in a line diagonally across one corner of wrapper, brush with some of cornstarch paste and fold in the ends. Roll t ightly to make a sealed cylinder. Repeat with remaining wrappers. Have oil heated to 350 degrees F. Fry egg rolls, in small batches, turning, for about 4 minutes, or until golden brown. Transfer to paper towels to drain. Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #513 by "Master Harper Gaellon" on Mar 12, 1997

Main Ingredient: ShrimpCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Bean Sprouts	Cabbage	Celery	Chicken Stock
Cornstarch	Egg	Ginger	Pork
Salt	Scallion	Sesame Oil	Sugar
Vegetable oil

Taste Pork Seafood Appetizers Side dishes Corn Celery Chicken Bean Sesame Cabbage Scallion Ginger Shrimp

for flavor and categorization

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