Egg Rolls
A much loved finger food.
INGREDIENTS:
3 tbs oil
1 lb ground pork
8 oz shrimp, shelled and minced
1 stalk celery, minced
1 stalk green onion, finely chopped
1/2 lb bean sprouts
1 tsp salt
1 tsp soy sauce
1 tsp sugar
1 package egg roll wrappers
1 large egg white
DIRECTIONS:
1. Heat cooking frying pan or wok for 30 seconds and swirl 2 tbsp of oil to coat pan.
2. Stir fry the pork for 5 minutes. Remove to a plate.
3. Pour the remaining tbsp of oil and stir fry the shrimp until it turns pink.
4. Add the bean sprouts, celery, and green onion. Add the cooked pork and seasonings.
5. Stir to combine all ingredients thoroughly. Drain in a colander and cool to room temperature.
6. Separate the egg roll wrappers and put 1 tbsp of filling in each. Seal sides with egg white.
7. Deep fry a few at a time and drain with a paper towel. Serve with sweet and sour sauce or plum sauce.
Prep: 25 minutes
Cook: 20 minutes
Serves: 10