Egg Rolls

• 2 Tbsp. vegetable oil
• 2 c. shredded raw cabbage
• 1 large stalk celery, minced
• 5 oz. cooked pork, chopped fine
• 5 oz. raw shrimp, shelled, deveined and chopped
• 1 Tbsp. minced onion
• 1 1/2 tsp. salt
• 1/8 tsp. black pepper
• 2 1/2 tsp. sugar
• 10 egg roll wrappers
• 1 egg, slightly beaten
• 3 c. oil
• Chinese mustard
• sweet and sour sauce

1. Swirl two tablespoons of oil in a hot wok or skillet.
2. Add cabbage and celery; stir-fry for 2 minutes.
3. Remove pan from heat. Add the pork, shrimp, scallions, salt, pepper and sugar.
4. Mix; fill rolls.
5. Roll and seal with egg.
6. Let rolls rest 1 hour on oiled wax paper. Heat wok or skillet.
7. Fry rolls in 3 cups of oil; drain and keep warm until ready to serve.
8. Serve with mustard and sweet and sour sauce.
9. Yield: 10 servings.
10. Carbohydrate 17 g, protein 9 g, fat 11 g, calories 203.
11. One serving = 1 meat medium fat exchange, 1 bread starch exchange, 1 fat exchange.

vegetable oil, cabbage, stalk celery, pork, shrimp, onion, salt, black pepper, sugar, egg roll wrappers, egg, oil, chinese mustard, sweet

Taken from www.cookbooks.com/Recipe-Details.aspx?id=302331 (may not work)