Pork/Shrimp Egg Rolls

Directions

1. 1
   Dice meat and/or shrimp.
2. 2
   Heat 1 tbs vegetable oil over high in a skillet.
3. 3
   Stir fry pork 2 minutes or until not reddish.
4. 4
   Add soy sauce, rice wine, sugar, shrimp mushrooms.
5. 5
   Stir fry another minute.
6. 6
   Remove from pan and set aside in a bowl.
7. 7
   Heat 2 tbs vegetable oil in pan.
8. 8
   Add celery and stir fry for 5 minutes.
9. 9
   Add salt and bean sprouts and mix.
10. 10
    Add pork/shrimp mixture.
11. 11
    Stir together and cook over medium heat until liquid boils.
12. 12
    There should be 2-3 tbs liquid remaining.
13. 13
    If more, remove some.
14. 14
    Combine corn starch with 2 tbs of water or broth.
15. 15
    Add to meat/veggies.
16. 16
    Stir and cook until liquid thickens and glazes ingredients.
17. 17
    Fill egg roll wrappers with filling (about 1-2 tbs per wrapper).
18. 18
    Fold and seal with beaten egg.
19. 19
    Deep fry (375 degrees F.) in small batches until golden brown (60-90seconds) drain on paper towel.