Pork Stuffed Egg Rolls
| Yield: | 12 Servings |
| Categories: | Oriental |
| Oil | ||
| 1/4 | lb | Pork shoulder; finely chopped |
| 2 | c | Bean sprouts; washed and drained |
| 1 | md | Onion; finely chopped |
| 2 | Stalks celery; finely chopped | |
| 5 | Waterchestnuts; finely chopped | |
| 1/4 | Head cabbage; finely chopped | |
| 4 | oz | Shrimp; canned, optional |
| 1/4 | c | Soy sauce |
| 2 | ts | Sugar |
| 1 | ts | Salt |
| 2 | ts | Cornstarch |
| 1 | tb | Cold water |
| 12 | Egg roll wrappers | |
| 1 | Egg white; beaten | |
| Chinese mustard; hot | ||
| Ketchup | ||
| Sweet and sour sauce |
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