Chinese Recipes

Pork Stuffed Egg Rolls
Serving Size: 12

1/4 pound pork shoulder -- finely chopped
2 cups bean sprouts -- washed and drained
1 medium onion -- finely chopped
2 stalks celery -- finely chopped
5 waterchestnuts -- finely chopped
1/4 head cabbage -- finely chopped
4 ounces shrimp, canned -- optional
1/4 cup soy sauce
2 teaspoons sugar
1 teaspoon salt
2 teaspoons cornstarch
1 tablespoon cold water
12 egg roll wrappers
1 egg white -- beaten
Chinese mustard -- hot
sweet and sour sauce

Cooking Directions:

Heat wok. Add 2 tablespoons oil and heat until hot but not smoking. Add
pork and cook and stir until light brown, about 3 minutes. Add bean
sprouts, onion, celery, waterchestnuts, cabbage, shrimp, soy sauce, sugar
and salt. Cook and stir 1 minute. Stir in cornstarch mixture (cornstarch
and cold water), cook and stir 1 minute. Cool mixture.

Brush edge of each egg roll wrapper with egg whipe. Spoon 1/4 cup filling
diagonally across center of wrapper. Bring lower point over filling.
Bring to corners to center and overlap. Roll up and press edge to seal.
Heat oil for deep frying in wok or skillet. Fry egg rolls a few at a time
until lightly browned 3 to 5 minutes. Serve at once or keep warm for up
to 30 minutes. provide hot mustard, ketchup and sweet and sour sauce for

Makes 12 egg rolls.

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