Meat Egg Rolls

• 1 Tbsp. cornstarch
• 1/2 tsp. salt
• 2 tsp. soy sauce
• 1 Tbsp. sherry wine
• 2 Tbsp. salad oil
• 1 clove garlic, minced
• 1/2 tsp. grated fresh ginger
• 1 large onion, thinly sliced
• 1 c. thinly sliced celery
• 1 lb. ham, cooked and cut to matchstick pieces or 3/4 lb. cooked crab meat or canned flaked crab meat or 1 lb. fried ground pork, drained
• 1/2 c. bamboo shoots, cut to matchstick pieces
• 2 c. finely shredded cabbage
• 1 pkg. egg roll wrappers
• 1 egg
• oil for deep frying

1. Combine
2. cornstarch,
3. salt,
4. soy sauce and sherry.
5. Set aside. Heat
6. wok or wide frying pan over high heat.
7. When pan is hot, add
8. saladtil.
9. When oil begins to heat, add garlic and
10. ginger. Stir.
11. Add
12. oniontnd
13. celery
14. and
15. stir-fry
16. 1 minute.
17. Add meat,
18. bamboo
19. shoots and cabbage and stir-fry 2 minutes.
20. Stir cornstarchtixture
21. and
22. add to pan and cook, stirring until sauce bubbles and thickens.
23. Cool.trush edges of wrappertith lightly beaten egg after filling center with meat filling.toll and fold into elongated shape.
24. Fry in hot oil until golden brown. Remove and drain excess oil.

cornstarch, salt, soy sauce, sherry wine, salad oil, clove garlic, ginger, onion, celery, ham, bamboo shoots, cabbage, egg roll wrappers, egg, oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1003103 (may not work)