Roast Pork, Shrimp and Cabbage Egg Rolls
| Yield: | 12 Servings |
| Categories: | Appetizers, Side dishes, Pork, Seafood |
| FOR THE FILLING | ||
| 2 | tb | Peanut oil |
| 1 | tb | Minced ginger |
| 3/4 | c | Minced scallions |
| 2 | Celery stalks | |
| 4 | c | Shredded Napa cabbage |
| 1/2 | c | Bean sprouts |
| 1/2 | c | Julienned Chinese roast pork |
| 1/2 | c | Diced shelled and deveined shrimp |
| 1/2 | c | Chicken stock |
| 1/2 | ts | Sugar, (up to 1) |
| Cornstarch dissolved in: | ||
| 1 | tb | Water |
| 1 | tb | Sesame oil |
| Salt and freshly ground black pepper to taste | ||
| FOR THE PASTE | ||
| 1 | c | Boiling water |
| Cornstarch dissolved in: | ||
| 3 | tb | Water |
| 12 | Egg roll wrappers | |
| Vegetable oil for deep frying |
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