It is good to understand that Christ’s service never did secure a man from all the ills that flesh is heir to, and never will. If you are a believer, you must reckon on having your share of sickness and pain, of sorrow and tears, of losses and crosses, of deaths and bereavements, of partings and separations, of vexations and disappointments, so long as you are in the body. Christ never undertakes that you shall get to heaven without these. He has undertaken that all who come to Him shall have all things pertaining to life and godliness; but He has never undertaken that He will make them prosperous, or rich, or healthy, and that death and sorrow shall never come to their family.

J.C. Ryle

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

INGREDIENTS

		Peanut oil for stir frying
1	tb	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	tb	Soy sauce
1	tb	Chinese cooking wine
1	tb	Corn starch
1	pk	Egg roll wrappers
1		Egg
		Peanut oil for deep frying

INSTRUCTIONS

FILLING
WRAPPERS
1. 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

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