In blender container or food processor, mix drained shrimp, water chestnuts, green onion, egg and soy sauce; over and blend or process to a puree; set shrimp purée aside
Slice pork tenderloin into 12 one inch pieces; put pieces on rack of unheated broiler pan;broil 3 to 4 inches from heat for 5 minutes. Turn and broil 6 to 7 minutes more or til meat is done. Cool slightly; to wrap, put 1 of the meat pieces on an egg roll skin; spread some of the shrimp puree on the meat; fold egg roll skin, envelope style, over meat, moistening and sealing the seams well. (or moisten outside edges of egg roll skin; bring corners of egg roll skin together and press firmly on top of meat. Repeat wrapping with remaining egg roll skins, meat pieces and shrimp puree. In pan or deep fat fryer, heat oil to 365. Fry bundles, 2 at a time, in hot fat for 2 to 3 minutes or til golden brown; remove from fat with slotted spoon; drain well on paper towels. Keep fried bundles hot in warm oven. Serve with sweet sour sauce
Sweet Sour sauce:
In small pan, mix 1/2 cup unsweetened pineapple juice and 1 Tbsp.cornstarch. Stir in 3 Tbsp. water, 2 Tbsp. plum jelly,k 1 Tbsp. vinegar and 1 Tbsp. soy sauce. Cook and stir til thickened and bubbly; cook and stir 2 minutes more.
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|Serving Size: 1 Serving (151g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 38 (17%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 115mg||35 %|
|Sodium 375.9mg||13 %|
|Potassium 461.8mg||12 %|
|Total Carbohydrate 20.3g||6 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 19.3g|
|Protein 24.1g||34 %|
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Calories per serving: 222
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