Best Pork And/Or Shrimp Egg Rolls

• 2 tablespoons peanut oil
• 1 teaspoon ground chinese ginger
• 34 cup green onion, diced
• 1 celery rib, minced
• 4 cups napa cabbage, shredded and chopped
• 12 cup bean sprouts
• 12 cup diced pork, cooked (recommended Chinese Red Cooked Pork)
• 12 cup diced shrimp
• 12 cup chicken stock
• 12 teaspoon sugar
• 1 teaspoon cornstarch, dissolved in
• 1 tablespoon water
• 1 tablespoon sesame oil
• 1 dash salt, to taste
• 1 dash black pepper, to taste
• 1 cup boiling water
• 2 tablespoons cornstarch, dissolved in
• 3 tablespoons water
• 12 egg roll wraps
• vegetable oil, for deep frying

1. In a wok set over moderately high heat, add the ground ginger, onion, and celery and stir-fry for 1 minute.
2. Add the cabbage and bean sprouts and stir fry 2-3 minutes more, or until vegetables are slightly softened.
3. Add the pork and/or shrimp and stir-fry 1 minute more.
4. Add the chicken stock and sugar, bring the mixture to a boil and stir in the cornstarch mixture.
5. Simmer until lightly thickened.
6. Stir in sesame oil, salt and pepper to taste.
7. Have 1 cup water at a boil.
8. Remove from heat and whisk in cornstarch mixture.
9. Have 12 egg roll wrappers ready under a dampened towel.
10. Place a portion of the filing in a line diagonally across one corner of wrapper, brush with some of cornstarch paste and fold in the ends.
11. Roll tightly to make a sealed cylinder.
12. Repeat with remaining wrappers.
13. Heat oil to 350 degrees F. Fry egg rolls, in small batches, turning often, for about 4 minutes, or until golden brown.
14. Transfer to paper towels to drain.

peanut oil, ground chinese ginger, green onion, celery, cabbage, bean sprouts, pork, shrimp, chicken, sugar, cornstarch, water, sesame oil, salt, black pepper, boiling water, cornstarch, water, egg roll wraps, vegetable oil

Taken from www.food.com/recipe/best-pork-and-or-shrimp-egg-rolls-328375 (may not work)