Egg Rolls And Spring Rolls (Great For The Freezer!)

• 2 (2 lb) packages egg roll wraps
• 12 ounces ground pork
• 4 ounces shrimp, fresh or 4 ounces frozen shrimp
• 2 cups bean sprouts, fresh
• 3 cups cabbage, shredded
• 1/2 cup carrot, shredded
• 1/2 cup mushroom, chopped
• 1/2 cup onion, chopped
• oil
• 1 egg yolk, beaten
• Seasoning for Meat
• 1 egg
• 1/2 teaspoon gingerroot, chopped
• 2 tablespoons sherry wine
• 1 tablespoon soy sauce
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 tablespoon sesame oil or 1 tablespoon cooking oil
• Seasoning for Vegetables
• 2 teaspoons salt
• 1/2 teaspoon sugar
• 1 tablespoon soy sauce
• 2 tablespoons sesame oil or 2 tablespoons cooking oil
• Seasoning for Shrimp
• 1 tablespoon sherry wine
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon cornstarch

1. Marinate meat with seasoning; set aside.
2. Marinate shrimp with seasoing; set aside. (there is no time listed for marinating. I just mix the marinades and meat/shrimp in the morning, put them in the fridge and take them out that evening when I'm ready to cook.).
3. Saute all vegetables in 2 tablespoons oil over high heat in the following order: cabbage, carrots, mushrooms, yellow onion and bean sprouts. (there is no time listed - I saute the cabbage for a minute or 2, then add the carrots, etc.).
4. Add seasoning for vegetables; toss to coat.
5. Stir-fry pork om 2 Tablespoons oil over high heat for 2-3 minutes; add shrimp.
6. Toss quickly for another minute.
7. Remove from heat.
8. In a large bowl, mix vegetables, pork and shrimp well. This is the filling for the egg rolls.
9. To Assemble:
10. Lay egg roll skin shiny side up. Spoon 1 1/2 Tablespoons filling in a corner in a sausage shape. (We like fat egg rolls so use more filling than this - if you do also, be aware that you will end up with less egg rolls!).
11. Fold corner of skin over the filling until just covered. Turn again to enclose filling, forming a cylinder.
12. Moisten left and right corners with beaten egg yolk of an egg, or paint entirely around the remaining edges.
13. Roll into a complete cylinder shape. Press firmly to seal.
14. To freeze:
15. Deep fry in 375 degree oil until lightly browned, cool completely. Place in Zip-lock freezer bag; seal tightly and freeze.
16. Thawed rolls can be reheated at 300 degrees - I'm sorry but there's not a time given! I think I usually warm them from 15 - 20 minutes, but I can't promise that's the perfect timing).
17. To Cook and Serve:
18. Place egg rolls in hot oil for 3-4 minutes or until golden brown and crisp.

egg roll wraps, ground pork, shrimp, bean sprouts, cabbage, carrot, mushroom, onion, oil, egg yolk, seasoning for, egg, gingerroot, sherry wine, soy sauce, salt, sugar, sesame oil, vegetables, salt, sugar, soy sauce, sesame oil, shrimp, sherry wine, salt, pepper, cornstarch

Taken from www.food.com/recipe/egg-rolls-and-spring-rolls-great-for-the-freezer-295384 (may not work)