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Name: Pork and Shrimp Egg Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 24
Cuisine: Chinese
Ingredients: 2 tablespoons Soy sauce Cornstarch Mix; 1 tablespoon Cornstarch Cornstarch Mix; 1 tablespoon Molasses Cornstarch Mix; 2-3 tablespoons Water Cornstarch Mix; 2 tablespoons Oil; 2 pounds Ground pork Cooked and Crumbled; 2 tablespoons Garlic paste; 6 cups Shredded cabbage; 2 cups Shredded carrots; 2 stalks Celery Finely Diced; 1-2 pounds Small Shrimp Cooked; 2 tablespoons Everything Bagel Mix; 2 tablespoons Toasted sesame oil; 1 package Egg roll wrapper; 1 Egg + 1 tbls water Beaten; Cooking Oil

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INGREDIENTS

2 tablespoons Soy sauce ; Cornstarch Mix
1 tablespoon Cornstarch ; Cornstarch Mix
1 tablespoon Molasses ; Cornstarch Mix
2-3 tablespoons Water ; Cornstarch Mix
2 tablespoons Oil
2 pounds Ground pork ; Cooked and Crumbled
2 tablespoons Garlic paste
6 cups Shredded cabbage
2 cups Shredded carrots
2 stalks Celery ; Finely Diced
1-2 pounds Small Shrimp ; Cooked
2 tablespoons Everything Bagel Mix
2 tablespoons Toasted sesame oil
1 package Egg roll wrapper
1 Egg + 1 tbls water ; Beaten
Cooking Oil

INSTRUCTIONS

Wisk together cornstarch mix ingredients. Set Aside.

Heat oil to medium high in wok or large pot.

Add cooked pork and stir with garlic for a minute. Add cabbage, carrots, and celery. Cook about 3 minutes, stirring until crisp-tender. Throw in shrimp, sesame oil and everything bagel mix. Give cornstarch mixture a stir and pour it in, stirring to glaze mixture.

Set aside to cool.

Place wrappers with one corner pointing to you. Put 2 Tablespoons of filling across wrapper. Fold bottom corner over filling; fold 2 sides in and roll to close.

Brush edges with egg wash to seal. Fry in medium hot oil until crisp, about 3 minutes.

NOTES

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Pork and Shrimp Egg Rolls

2 tablespoons Soy sauce Cornstarch Mix
1 tablespoon Cornstarch Cornstarch Mix
1 tablespoon Molasses Cornstarch Mix
2-3 tablespoons Water Cornstarch Mix
2 tablespoons Oil
2 pounds Ground pork Cooked and Crumbled
2 tablespoons Garlic paste
6 cups Shredded cabbage
2 cups Shredded carrots
2 stalks Celery Finely Diced
1-2 pounds Small Shrimp Cooked
2 tablespoons Everything Bagel Mix
2 tablespoons Toasted sesame oil
1 package Egg roll wrapper
1 Egg  + 1 tbls water Beaten
 Cooking Oil

Wisk together cornstarch mix ingredients. Set Aside.

Heat oil to medium high in wok or large pot.

Set aside to cool.

Place wrappers with one corner pointing to you. Put 2 Tablespoons of filling across wrapper. Fold bottom corner over filling; fold 2 sides in and roll to close.

Brush edges with egg wash to seal. Fry in medium hot oil until crisp, about 3 minutes.

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Nutrition

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Serving Size: 1 Serving (100g)
Recipe Makes: 24 Servings

Calories: 138
Calories from Fat: 122 (88%)

Amt Per Serving		% DV

	Total Fat 13.6g	18 %
	Saturated Fat 1.8g	9 %
	Monounsaturated Fat 4g
	Polyunsanturated Fat 7.1g
Cholesterol 0mg		0 %
Sodium 13.8mg		0 %
Potassium 184.5mg		5 %
Total Carbohydrate 4.1g		1 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 3g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 138

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