Miriam'S Egg Rolls

• 5 tablespoons oil
• 1 green onion, chopped fine
• 1/2 lb pork, minced, mixed with
• 1 teaspoon oil, and
• 1 teaspoon cornstarch
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 1 tablespoon cooking sherry
• 1 teaspoon salt
• 1/2 head cabbage, shredded
• 1/4 cup bamboo shoot, shredded
• 1/2 lb bean sprouts
• 20 egg roll wraps
• 1 tablespoon cornstarch, dissolved in 2 tablespoons water
• 4 cups oil, for deep-frying

1. Heat 2 tablespoons oil in wok or frying pan. Stir-fry green onion 30 seconds or until aroma comes.
2. Add pork. Stir-fry 1 minutes until color changes. Add 1 tablespoon soy sauce, 1 teaspoon sugar, and 1 tablespoon cooking sherry. Cook 1 minute. Remove.
3. Heat 2 tablespoons oil in wok or frying pan. Stir-fry cabbage and bamboo shoots 1 minute. Remove.
4. Heat 1 tablespoon oil in work or frying pan. Stir-fry bean sprouts 1 minute. Remove.
5. Combine pork and vegetables in wok. Add 1 teaspoon salt and 1 tablespoon soy sauce. Stir-fry until thoroughly heated.
6. Remove to colander to drain liquid. Let mixture cool.
7. Put 2 heaping tablespoonsful of meat mixture on each wrapper. Roll lengthwise into envelopes about 4 inches long and 1 inch wide. Seal with dissolved cornstarch.
8. Heat 4 cups oil. Deep-fry egg rolls 3-4 minutes, until golden brown.

oil, green onion, pork, oil, cornstarch, soy sauce, sugar, cooking sherry, salt, cabbage, bamboo shoot, bean sprouts, egg roll wraps, cornstarch, oil

Taken from www.food.com/recipe/miriams-egg-rolls-242936 (may not work)