Pork Egg Rolls With Sweet And Sour Sauce

• 1/2 lb ground pork
• 3/4 cup shredded cabbage
• 1/2 cup chopped celery
• 4 green onions, sliced
• 3 tablespoons vegetable oil
• 1/2 cup baby shrimp, chopped
• 1/2 cup water chestnut, chopped
• 1/2 cup bean sprouts, chopped
• 1 garlic clove, minced
• 2 -3 tablespoons soy sauce
• 1 teaspoon sugar
• 8 refrigerated egg roll wraps
• oil (for frying)
• Sweet and Sour Sauce
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon seasoning salt
• 1/2 cup white vinegar
• 1/2 cup water
• 1 tablespoon maraschino cherry juice (optional)
• 1 teaspoon Worcestershire sauce

1. In a large skillet, cook pork over medium heat until no longer pink; drain. Remove pork with a slotted spoon and set aside.
2. In the same skillet, stir-fry cabbage, celery and onions in oil until crisp tender.
3. Add shrimp, water chestnuts, bean sprouts, garlic, soy sauce, sugar and reserved pork; stir-fry 4 minutes longer or until liquid has evaporated.
4. Remove from the heat.
5. Position egg roll wrappers with a corner facing you.
6. Spoon 1/3 cup pork mixture on the bottom third of each wrapper. Fold a bottom corner over filling, fold sides over filling toward center. Moisten top corner with water; roll up tightly to seal.
7. In an electric skillet, heat 1 inches of oil to 375 degrees. Fry egg rolls for 1-2 minutes on each side or until golden brown. Drain on paper towels.
8. For sauce, combine the sugar, cornstarch and seasoned salt in a saucepan, gradually add the remaining ingredients.
9. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with egg rolls.

ground pork, shredded cabbage, celery, green onions, vegetable oil, baby shrimp, water chestnut, bean sprouts, garlic, soy sauce, sugar, egg roll wraps, oil, sweet, sugar, cornstarch, salt, white vinegar, water, maraschino cherry juice, worcestershire sauce

Taken from www.food.com/recipe/pork-egg-rolls-with-sweet-and-sour-sauce-157164 (may not work)