Egg Rolls

• 1 lb. uncooked medium shrimp
• 1 lb. uncooked lean ground pork
• 4 oz. fresh mushrooms
• 8 green onions
• 1 red pepper, seeded
• 8 oz. Chinese cabbage or celery
• 1 can (8 oz.) water chestnuts, drained
• 3 Tbsp. dry sherry
• 1 1/2 Tbsp. soy sauce
• 2 tsp. grated fresh ginger
• 1 tsp. sugar
• 1 1/2 tsp. salt
• 1/4 c. water
• 1 1/2 Tbsp. cornstarch
• 24 egg roll wrappers
• 3 c. vegetable oil

1. Finely chop shrimp, mushrooms, onions, pepper, cabbage and water chestnuts.
2. Transfer all chopped ingredients and ground pork to large mixing bowl.
3. Add sherry, soy sauce, ginger, sugar and salt.
4. Mix well.
5. Mix water and cornstarch in small bowl until blended.
6. Place 1/4 cup of the pork mixture evenly across a corner of each wrapper.
7. Brush cornstarch mixture evenly over all edges of wrappers.
8. Carefully roll wrappers around filling, folding in the corners.
9. Heat oil over high heat until it reaches 375u0b0.
10. Fry 3 or 4 rolls at a time in the hot oil until golden, 3 to 5 minutes. Drain on absorbent paper.
11. Makes 2 dozen.

shrimp, lean ground pork, fresh mushrooms, green onions, red pepper, chinese cabbage, water chestnuts, sherry, soy sauce, ginger, sugar, salt, water, cornstarch, egg roll wrappers, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=503400 (may not work)