Roast Pork, Shrimp and Cabbage Egg Rolls
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Yield: 12 Ready in 1 hours
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|2 tbPeanut oil|
|Vegetable oil; for deep frying|
|1 tbSesame oil|
|1/2 cChicken Stock|
|1 tsCornstarch; dissolved in:|
|4 cNapa cabbage; Shredded|
|FOR THE FILLING|
|12 Egg roll wrappers|
|1/2 cshrimp; Diced, shelled and deveined|
|2 tbCornstarch; dissolved in:|
|1 cBoiling water|
|1 tbginger; Minced|
|1/2 cChinese roast pork; Julienned|
|1/2 tsSugar; up to double|
|FOR THE PASTE|
|3/4 cscallions; Minced|
|1/2 cBean sprouts|
Roast Pork, Shrimp and Cabbage Egg Rolls Preparation
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"
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