Recipe By : Pampered Chef Favorites II
Serving Size : 15 Preparation Time :0:00
Categories : Chinese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tb Soy sauce
1 tb Sherry
1 tb Peanut butter
1/2 ts Sugar
8 oz Ground pork
1/2 c Mushrooms -- chopped
1/2 c Celery -- chopped
1/3 c Green onions -- finely chopped
1/2 c Bean sprouts
3 c Chinese cabbage -- chopped
4 1/4 oz Can deveined shrimp -- drained
8 oz Can water chestnuts -- chopped
8 c Vegetable oil
15 Egg roll wrappers
2 tb Water; +2 ts corn starch
In small bowl combine soy sauce, sherry, peanut butter, and sugar.
Set aside. Cook ground pork until browned in stir-fry skillet. Remove
pork, leaving drippings in skillet. Add mushrooms, celery, green
onions, and bean sprouts to skillet and stir-fry 1 minute. Add
cabbage, shrimp, and water chestnuts and stir-fry 2 minutes. Add pork
and soy sauce mixture; heat until warm. Remove from skillet. Cool.
Drain excess liquid.
Preheat oil in stir-fry skillet to 375°F. While oil is heating, fill
egg rolls. To fill, mound 1/4 cup filling near one wrapper corner.
Fold bottom corner over filling, then fold over right and left
corners. Roll over several times to enclose filling. To seal, brush
sides and top of triangle with combined water and corn starch
mixture. Add a few egg rolls at a time to the hot oil and fry until
golden, about 2-3 minutes. Drain. Serve hot.
