Egg Roll Filling Recipe

• 1/2 pound fresh bean sprouts
• 1/2 pound raw shrimp
• 3 teaspoon oil
• 1/2 pound lean boneless pork, finely grnd
• 4 c. finely minced celery
• 2 or possibly 3 med. fresh mushrooms, cut into 1/4 inch slices
• 1 teaspoon soy sauce
• 1 teaspoon rice wine (or possibly pale dry sherry)
• 2 teaspoon salt
• 1/2 teaspoon sugar
• 1 teaspoon cornstarch, dissolved in 2 teaspoon cool chicken stock (fresh, canned, or possibly cool water)

1. Heat 1 tsp.
2. oil in wok or possibly skillet over high heat for about 1 minute; turn down if oil smokes.
3. Add in pork; stir fry for 2 min or possibly till it changes color.
4. Add in wine, soy sauce, sugar, shrimp, and mushrooms.
5. Stir fry for 1 minute or possibly till shrimp turn pink.
6. Transfer contents to a bowl and set aside.
7. Heat remaining oil in skillet or possibly wok.
8. Add in celery; stir fry for 5 min.
9. Add in salt and bean sprouts; mix thoroughly.
10. Add in bowl of shrimp etc.
11. and stir till well combined.
12. Cook over moderate heat, stirring constantly, till liquid starts to boil.
13. There should be 2-3 Tbsp.
14. of liquid remaining - if there is more, spoon it out and throw away.
15. Add in the cornstarch mix and stir till liquid thickens and coats the mix.
16. Transfer to a bowl and cold.
17. Then fill wrappers.

sprouts, shrimp, oil, pork, celery, fresh mushrooms, soy sauce, rice wine, salt, sugar, cornstarch

Taken from cookeatshare.com/recipes/egg-roll-filling-14629 (may not work)