Egg Roll

Directions

1. 1
   Heat 2 tablespoons oil in wok to 275°.
2. 2
   Stir-fry ginger and scallion 1 minute or until aroma comes.
3. 3
   Add pork.
4. 4
   Stir-fry at 350° for 1 minute until color changes.
5. 5
   Add 1 tablespoon of soy sauce and sugar.
6. 6
   Cook 1 minute.
7. 7
   Remove.
8. 8
   Mix shrimp with 1/2 teaspoon of salt and 1/2 teaspoon cornstarch.
9. 9
   Stir-fry quickly at 350°.
10. 10
    Add sherry.
11. 11
    Stir-fry 30 seconds.
12. 12
    Remove.
13. 13
    Heat 2 tablespoons oil in wok to 375°.
14. 14
    Stir-fry cabbage, bamboo shoots, mushrooms and celery 1 minute.
15. 15
    Remove.
16. 16
    Heat 1 tablespoon oil in wok to 375°.
17. 17
    Stir-fry bean sprouts 1 minute.
18. 18
    Remove.
19. 19
    Combine pork, shrimp and vegetables in wok.
20. 20
    Add 1 teaspoon salt and 1 tablespoon soy sauce.
21. 21
    Stir-fry at 375° until thoroughly heated. Remove to colander.
22. 22
    Drain liquid.
23. 23
    Cool mixture.
24. 24
    Set aside; ready to be used as a filling.