Crispy Egg Rolls

Title:
Crispy Egg Rolls

Yield:
15 Servings

Categories:
Pampered,
Chef




Ingredients:





     1 tb Soy sauce


     1 tb Sherry


     1 tb Peanut butter


   1/2 ts Sugar


     8 oz Ground pork


   1/2 c  Mushrooms; chopped


   1/2 c  Celery; chopped


   1/3 c  Green onions; finely chopped


   1/2 c  Bean sprouts


     3 c  Chinese cabbage; chopped


     1 cn (4.25 oz) deveined shrimp;


          -drained


     1 cn (8 oz) water chestnuts;


          -chopped


     8 c  Vegetable oil


    15    Egg roll wrappers


     2 tb Water plus 2 teaspoons


          -cornstarch






 In small bowl combine soy sauce, sherry, peanut butter and sugar. Set


 aside. Cook ground pork until browned in stir-fry skillet. Remove pork,


 leaving drippings in skillet. Add mushrooms, celery, green onions and bean


 sprouts to skillet and stir-fry 1 minute. Add cabbage, shrimp and water


 chestnuts and stir-fry 2 minutes. Add pork and soy sauce mixture; heat


 until warm. Remove from skillet. Cool. Drain excess liquid. Preheat oil in


 stir-fry skillet to 375 degrees. While oil is heating, fill egg rolls. To


 fill, mound 1/4 cup filling near one wrapper corner. Fold bottom corner


 over filling, then fold over right and left corners. Roll over several


 times to enclose filling. To seal, brush sides and top of triangle with


 combined water and cornstarch mixture. Add a few egg rolls at a time to the


 hot oil and fry until golden, about 2-3 minutes. Drain. Serve hot.


 Recipe by: Pampered Chef Favorites II Posted to MC-Recipe Digest V1 #681 by


 hister@juno.com (Iris E. Dunaway) on Jul 20, 1997