Roast Pork, Shrimp And Cabbage Egg Rolls

The oldest and most revered tactic for avoiding the misery of guilt is religion. This tactic may be the most deceptive because it comes closest to the truth. It recognizes what the intellectual and physical strategies generally ignore: that the ultimate cause of guilt is that there is a righteous God whose will for his creatures is ignored or defied. It recognizes that under every pang of conscience in the human soul there is the silent, often unexpressed conviction, 'I have gone against God.' The means that religion has developed to deal with this guilt is to try to placate or appease God with good works or religious ritual. Religious people know they owe God a great debt for their disobedience. But they often make the terrible mistake of thinking they can pay it back through good works and the performance of religious duties.

John Piper

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

INGREDIENTS

2	T	Peanut oil
1	T	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	t	Sugar, up to 1
1	t	Cornstarch dissolved in:
1	T	Water
1	T	Sesame oil
		Salt and freshly ground
		black pepper to taste
1	c	Boiling water
2	T	Cornstarch dissolved in:
3	T	Water
12		Egg roll wrappers
		Vegetable oil for deep
		frying

INSTRUCTIONS

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

A Message from our Provider:

“God is glorified by a thankful heart.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 418 Calories From Fat: 50 Total Fat: 5.6g Cholesterol: 15.6mg Sodium: 812.2mg Potassium: 195.6mg Carbohydrates: 76.5g Fiber: 2.7g Sugar: <1g Protein: 13.9g