Egg Rolls (Cheese) Recipe

Directions

1. 1
   Mix pork, 1/2 tsp.
2. 2
   salt, cornstarch, soy sauce and white pepper.
3. 3
   cover and chill about 20 min.
4. 4
   Heat water to boiling in 4 qt pot.
5. 5
   Add in cabbage.
6. 6
   Heat to boiling, cover and cook 1 minute.
7. 7
   Drain thoroughly.
8. 8
   Remove excess water by squeezing cabbage.
9. 9
   Heat wok.
10. 10
    Add in 2 Tbsp.
11. 11
    vegetable oil, rotate to coat sides.
12. 12
    Add in pork.
13. 13
    Stir fry till pork is no longer pink.
14. 14
    Add in mushrooms and bamboo shoots, Stir fry 1 minute.
15. 15
    Stir in cabbage, shrimp and green onions and salt; cold.
16. 16
    Place 1/2 c. pork mix slightly below center of egg roll skin.
17. 17
    (Cover remaining skins with dampened towel to keep pliable.)
18. 18
    Fold corner of egg roll skin closest to filling over filling tucking the point under.
19. 19
    Mix in and overlap the two opposite corners.
20. 20
    Brush fourth corner with egg, roll up enclosed filling to seal.
21. 21
    Repeat with remaining skins.
22. 22
    Heat vegetable oil (2 inches) in wok to 350 degrees.
23. 23
    Fry 4 egg rolls at a time till golden turning 2 to 3 times.
24. 24
    Drain on paper towels.
25. 25
    Serve with warm mustard or possibly sweet and sour sauce.
26. 26
    Can substitute 2 chicken breasts shredded for shrimp and pork.
27. 27
    Can be frzn 3 months.
28. 28
    Heat uncovered in 425 degree oven for 30 min.