Preparation:

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 vegetables 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 tightly to make a sealed cylinder. Repeat with remaining wrappers.

Have oil heated to 350° F.

Fry egg rolls, in small batches, turning, for about 4 minutes, or until golden brown.

Transfer to paper towels to drain.

Servings:Servings: 12
Source:
Submitted by: Recipe Group Member
Date:

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