Egg Rolls

Name: Egg Rolls
Ingredients: 1 lb. uncooked medium shrimp; 1 lb. uncooked lean ground pork; 4 oz. fresh mushrooms; 8 green onions; 1 red pepper, seeded; 8 oz. Chinese cabbage or celery; 1 can (8 oz.) water chestnuts, drained; 3 Tbsp. dry sherry; 1 1/2 Tbsp. soy sauce; 2 tsp. grated fresh ginger; 1 tsp. sugar; 1 1/2 tsp. salt; 1/4 c. water; 1 1/2 Tbsp. cornstarch; 24 egg roll wrappers; 3 c. vegetable oil

16 ingredients

11 steps

Ingredients

1 lb. uncooked medium shrimp
1 lb. uncooked lean ground pork
4 oz. fresh mushrooms
8 green onions
1 red pepper, seeded
8 oz. Chinese cabbage or celery
1 can (8 oz.) water chestnuts, drained
3 Tbsp. dry sherry
1 1/2 Tbsp. soy sauce
2 tsp. grated fresh ginger
1 tsp. sugar
1 1/2 tsp. salt
1/4 c. water
1 1/2 Tbsp. cornstarch
24 egg roll wrappers
3 c. vegetable oil

Directions

1

Finely chop shrimp, mushrooms, onions, pepper, cabbage and water chestnuts.
2

Transfer all chopped ingredients and ground pork to large mixing bowl.
3

Add sherry, soy sauce, ginger, sugar and salt.
4

Mix well.
5

Mix water and cornstarch in small bowl until blended.
6

Place 1/4 cup of the pork mixture evenly across a corner of each wrapper.
7

Brush cornstarch mixture evenly over all edges of wrappers.
8

Carefully roll wrappers around filling, folding in the corners.
9

Heat oil over high heat until it reaches 375°.
10

Fry 3 or 4 rolls at a time in the hot oil until golden, 3 to 5 minutes. Drain on absorbent paper.
11

Makes 2 dozen.