Egg Rolls #4
| Yield: | 16 Servings |
| Categories: | Appetizers |
| 16 | Egg roll wrappers | |
| 1/2 | lb | Fresh bean sprouts -or- |
| 1 | cn | (16-oz) bean sprouts |
| 1/2 | lb | Raw shrimp; in their shells |
| 3 | tb | Oil |
| 1/2 | lb | Lean boneless pork; ground |
| 2 | -(up to) | |
| 3 | Fresh mushrooms; cut into 1/4 inch slices | |
| 1 | tb | Soy sauce |
| 1 | tb | Chinese rice wine or pale dry sherry |
| 1/2 | ts | Sugar |
| 4 | c | Finely chopped celery |
| 1 | tb | Salt |
| 1 | tb | Cornstarch; dissolved in |
| 2 | tb | Cold chicken stock or cold water |
| 3 | c | Wesson oil or peanut oil |
| 1 | Egg; beaten |
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