Roast Pork, Shrimp and Cabbage Egg Rolls

Ready in 1 hour

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Top-ranked recipe named "Roast Pork, Shrimp and Cabbage Egg Rolls"


Ingredients

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

Original recipe makes 12

Servings  

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" on Mar 12, 1997

Calories Per Serving: 134 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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