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Egg Rolls With Pork And Shrimp

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CATEGORY CUISINE TAG YIELD
Grains, Meats, Eggs Chinese Appetizers, Chinese 8 Servings

INGREDIENTS

Peanut oil for stir frying
1 T Ginger shred fine
1/2 lb Ground pork
1/2 lb Shrimp chop fine
1 c Celery shred fine
1 c Bean sprouts chop coarse
1 T Soy sauce
1 T Chinese cooking wine
1 T Corn starch
1 Egg roll wrappers
1 Egg
Peanut oil for deep frying

INSTRUCTIONS

Heat wok. Add peanut oil and ginger, stir fry for 1 minute until oil
is aromatic. 2. Add ground pork and shrimp, stir fry for 2 minutes
until pork is changes color. 3. Add celery and bean sprouts, stir fry
2 minutes. 4. Mix soy sauce, cooking wine and cornstarch, add and  stir
fry to thicken. 5. Remove filling from heat and allow to cool.  6. Beat
egg in small bowl. 7. Wrap small handful of filling in egg  roll
wrapper, and use beaten egg to seal edges. 8. Egg rolls may be
refrigerated or fozen at this point for later cooking. 9. Heat oil to
375F. Deep fry egg rolls for 2 minutes, remove, drain and serve with
plum sauce.  Notes: Makes 16 egg rolls  Formatted & Busted by RecipeLu
<recipelu@recipelu.com> Posted to  recipelu-digest Volume 01 Number 225
by RecipeLu  <recipelu@geocities.com> on Nov 08, 1997

A Message from our Provider:

“God loves everyone, but probably prefers ‘fruits of the spirit\” over \”religious nuts!\””

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 128
Calories From Fat: 103
Total Fat: 11.4g
Cholesterol: 41.3mg
Sodium: 256.2mg
Potassium: 66.3mg
Carbohydrates: 1.5g
Fiber: <1g
Sugar: <1g
Protein: 4.3g


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