Name: Egg Rolls #4
Ingredients: 16 Egg roll wrappers; 1/2 lb Fresh bean sprouts -or-; 1 cn (16-oz) bean sprouts; 1/2 lb Raw shrimp; in their shells; 3 tb Oil; 1/2 lb Lean boneless pork; ground (up to); 3 Fresh mushrooms; cut into 1/4 inch slices; 1 tb Soy sauce; 1 tb Chinese rice wine or pale dry sherry; 1/2 ts Sugar; 4 c Finely chopped celery; 1 tb Salt; 1 tb Cornstarch; dissolved in; 2 tb Cold chicken stock or cold water; 3 c Wesson oil or peanut oil; 1 Egg; beaten

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Meats	Chinese	Appetizer	16	Servings

INGREDIENTS

16		Egg roll wrappers
1/2	lb	Fresh bean sprouts -or-
1	cn	(16-oz) bean sprouts
1/2	lb	Raw shrimp; in their shells
3	tb	Oil
1/2	lb	Lean boneless pork; ground (up to)
3		Fresh mushrooms; cut into 1/4 inch slices
1	tb	Soy sauce
1	tb	Chinese rice wine or pale dry sherry
1/2	ts	Sugar
4	c	Finely chopped celery
1	tb	Salt
1	tb	Cornstarch; dissolved in
2	tb	Cold chicken stock or cold water
3	c	Wesson oil or peanut oil
1		Egg; beaten

INSTRUCTIONS

Prepare ahead. If using fresh bean sprouts, rinse in cold water and
discard the husks. Shell and devein the shrimp and finely chop both
ingredients.
For filling: Set a 12 inch wok or 10 inch skillet on high for 30 seconds.
Pour in 1 Tablespoon of oil and swirl it about, heating for 30 seconds
more. Turn the heat down and add the pork. Stir fry for 2 minutes or until
pork is no longer red. Add shrimp, sliced mushrooms, soy sauce, wine and
sugar and fry for another minute or until shrimp turns pink. Transfer the
mixture to a bowl and set aside. Pour remaining 2 Tablespoons of oil into
wok and heat for 30 seconds. Add chopped celery and stir fry for 5 minutes.
Add salt and bean sprouts. Mix. Pour pork and shrimp mixture back into wok
and stir until all ingredients are well combined. Cook over moderate heat,
stirring constantly, until li- quid starts to boil. Spoon out 2 or 3
Tablespoons of oil from mixture. Transfer to a bowl and set aside to cool
to room temperature.
To assemble: Open wrappers and cover with a damp towel. Place 1/4 cup of
filling diagonally across center of each wrapper. Lift the lower triangular
flap over the filling and tuck the point under it, leaving the upper point
of wrapper exposed. Bring each of the small end flaps, one at a time, up to
the top of the filling and press the points hrmly down. Brush the upper and
exposed triangle of wrapper with lightly beaten egg and roll the wrapper
into a neat package. Place the egg rolls on a plate and cover them with a
dry towel. To cook. Set a 12 inch wok or heavy deep fryer over high heat.
Add 3 cups oil and heat it until a haze forms or it reaches a temperature
of 375&deg;. Place 2 or 3 egg rolls in the hot oil and deep fry for 3 to 4
minutes or until they become golden brown and crisp. Transfer the egg rolls
to a double thickness of paper towels and let the oil drain while you fry
remaining egg rolls.
SHIRLEY C. JUAN
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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