Fried Egg Rolls

• 1/2 c. shredded pork loin
• 1 tsp. rice wine
• 1/3 tsp. salt
• 1 tsp. cornstarch
• 4 c. bean sprouts
• 1 c. Chinese chives, cut to 1-inch sections *
• 1/2 c. shredded carrot
• 1 tsp. salt
• 1/2 tsp. m.s.g.
• 1 Tbsp. sugar
• 1/4 tsp. black pepper
• 1 tsp. sesame oil
• 16 egg roll skins
• 1 Tbsp. tomato ketchup
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. soy sauce
• 1 tsp. hot bean paste ("la do ban jiang")
• 1/2 tsp. chopped garlic
• 8 c. oil (for frying)
• 2 Tbsp. flour
• 2 Tbsp. water

1. Mix rice wine, 1/3 teaspoon salt and cornstarch with pork loin; heat pan and 4 tablespoons oil.
2. Stir-fry pork shreds until color changes; remove and drain.
3. Blanch bean sprouts, carrots and Chinese chives in boiling water; plunge into cold water to cool and drain.
4. In a bowl, mix pork shreds, carrot shreds, bean sprouts and Chinese chives; add 1 tablespoon salt, m.s.g., sugar, black pepper and sesame oil and toss lightly; separate into 16 equal portions.
5. Moisten a 1/2-inch band around the edge of the top half of the skin with flour and water; place a portion of filling in the middle of each skin; wrap filling up like
6. a package in egg roll skins.
7. Rolls should be about 4-inches long. Heat oil for deep frying egg rolls over medium heat for 4 minutes until golden brown; remove and drain.

pork loin, rice wine, salt, cornstarch, bean sprouts, chinese chives, carrot, salt, sugar, black pepper, sesame oil, egg roll skins, tomato ketchup, worcestershire sauce, soy sauce, hot bean paste, garlic, oil, flour, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=695475 (may not work)