Egg Roll

• 5 Tbsp. oil
• 1/2 tsp. ginger, chopped fine
• 1 scallion, chopped fine
• 1/2 lb. pork shoulder or fillet, shredded or minced, mixed with 1 tsp. oil and 1 tsp. cornstarch
• 2 Tbsp. light soy sauce
• 1 tsp. sugar
• 1/2 c. shrimp
• 1 1/2 tsp. salt
• 1/2 tsp. cornstarch
• 1 Tbsp. cooking sherry
• 1/2 head celery cabbage or regular cabbage, shredded
• 1/4 c. bamboo shoots, shredded
• 1/4 c. dried black mushrooms, soaked in boiling water 20 minutes, stems removed and shredded
• 1/4 c. celery, julienne
• 1/2 lb. bean sprouts
• 20 egg roll wrappers
• 1 Tbsp. cornstarch, dissolved in 2 Tbsp. water
• 2 c. oil for deep frying

1. Heat 2 tablespoons oil in wok to 275u0b0.
2. Stir-fry ginger and scallion 1 minute or until aroma comes.
3. Add pork.
4. Stir-fry at 350u0b0 for 1 minute until color changes.
5. Add 1 tablespoon of soy sauce and sugar.
6. Cook 1 minute.
7. Remove.
8. Mix shrimp with 1/2 teaspoon of salt and 1/2 teaspoon cornstarch.
9. Stir-fry quickly at 350u0b0.
10. Add sherry.
11. Stir-fry 30 seconds.
12. Remove.
13. Heat 2 tablespoons oil in wok to 375u0b0.
14. Stir-fry cabbage, bamboo shoots, mushrooms and celery 1 minute.
15. Remove.
16. Heat 1 tablespoon oil in wok to 375u0b0.
17. Stir-fry bean sprouts 1 minute.
18. Remove.
19. Combine pork, shrimp and vegetables in wok.
20. Add 1 teaspoon salt and 1 tablespoon soy sauce.
21. Stir-fry at 375u0b0 until thoroughly heated. Remove to colander.
22. Drain liquid.
23. Cool mixture.
24. Set aside; ready to be used as a filling.

oil, ginger, scallion, pork shoulder, soy sauce, sugar, shrimp, salt, cornstarch, cooking sherry, celery cabbage, bamboo shoots, black mushrooms, celery, bean sprouts, egg roll wrappers, cornstarch, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1067376 (may not work)