Name: Roast Pork, Shrimp and Cabbage Egg Rolls
Ingredients: 2 tb Peanut oil; 1 tb Minced ginger; 3/4 c Minced scallions; 2 Celery stalks; 4 c Shredded Napa cabbage; 1/2 c Bean sprouts; 1/2 c Julienned Chinese roast pork; 1/2 c Diced shelled and deveined shrimp; 1/2 c Chicken stock; 1/2 ts Sugar, (up to 1); 1 ts Cornstarch dissolved in:; 1 tb Water; 1 tb Sesame oil; Salt and freshly ground black pepper to taste; 1 c Boiling water; 2 tb Cornstarch dissolved in:; 3 tb Water; 12 Egg roll wrappers; Vegetable oil for deep frying

CATEGORY	CUISINE	TAG	YIELD
Meats, Seafood, Grains, Eggs, Vegetables	Chinese	Taste, Pork, Fish & seaf, Appetizers, Side dishes	12	Servings

INGREDIENTS

2	tb	Peanut oil
1	tb	Minced ginger
3/4	c	Minced scallions
2		Celery stalks
4	c	Shredded Napa cabbage
1/2	c	Bean sprouts
1/2	c	Julienned Chinese roast pork
1/2	c	Diced shelled and deveined shrimp
1/2	c	Chicken stock
1/2	ts	Sugar, (up to 1)
1	ts	Cornstarch dissolved in:
1	tb	Water
1	tb	Sesame oil
		Salt and freshly ground black pepper to taste
1	c	Boiling water
2	tb	Cornstarch dissolved in:
3	tb	Water
12		Egg roll wrappers
		Vegetable oil for deep frying

INSTRUCTIONS

FOR THE FILLING
FOR THE PASTE
In a wok set over moderately high heat heat the oil until hot. Add the
ginger, onion and celery and stir-fry 1 minute. Add the cabbage and bean
sprouts and stir fry 2 to 3 minutes more, or until vege tables are slightly
softened. Add the pork and shrimp and stir-fry 1 minute more. Add the
chicken stock and sugar, bring the mixture to a boil and stir in the
cornstarch mixture. Simmer until lightly thickened. Stir in sesame oil,
salt and pepper to taste.
In a saucepan have water at a boil. Remove from heat and whisk in
cornstarch mixture.
Have ready 12 egg roll wrappers under dampened towel. Place a portion of
the filing in a line diagonally across one corner of wrapper, brush with
some of cornstarch paste and fold in the ends. Roll t ightly to make a
sealed cylinder. Repeat with remaining wrappers.
Have oil heated to 350 degrees F. Fry egg rolls, in small batches, turning,
for about 4 minutes, or until golden brown. Transfer to paper towels to
drain.
Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #513 by "Master
Harper Gaellon" <gaellon@inch.com> on Mar 12, 1997

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