1. Heat wok. Add peanut oil and ginger, stir fry for 1 minute until oil is aromatic. 2. Add ground pork and shrimp, stir fry for 2 minutes until pork is changes color. 3. Add celery and bean sprouts, stir fry 2 minutes. 4. Mix soy sauce, cooking wine and cornstarch, add and stir fry to thicken. 5. Remove filling from heat and allow to cool. 6. Beat egg in small bowl. 7. Wrap small handful of filling in egg roll wrapper, and use beaten egg to seal edges. 8. Egg rolls may be refrigerated or fozen at this point for later cooking. 9. Heat oil to 375F. Deep fry egg rolls for 2 minutes, remove, drain and serve with plum sauce. Notes: Makes 16 egg rolls Formatted & Busted by RecipeLu
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|Serving Size: 1 Serving (140g)|
|Recipe Makes: 8|
|Calories from Fat: 43 (21%)|
|Amt Per Serving||% DV|
|Total Fat 4.8g||6 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 83mg||26 %|
|Sodium 347.5mg||12 %|
|Potassium 173.2mg||5 %|
|Total Carbohydrate 26.2g||8 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 25.2g|
|Protein 13.4g||19 %|
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Calories per serving: 206
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