Roast Pork, Shrimp and Cabbage Egg Rolls

• 2 tablespoons peanut oil
• 1 tablespoon minced ginger
• 3/4 cup minced scallions
• 2 celery stalks
• 4 cups shredded Napa cabbage
• 1/2 cup bean sprouts
• 1/2 cup julienned Chinese roast pork
• 1/2 cup diced shelled and deveined shrimp
• 1/2 cup chicken stock
• 1/2 to 1 teaspoon sugar
• 1 teaspoon cornstarch dissolved in 1 tablepoon water
• 1 tablespoon sesame oil
• Salt and freshly ground black pepper to taste
• 1 cup boiling water
• 2 tablespoons cornstarch dissolved in 3 tablespoons water
• 12 egg roll wrappers
• Vegetable oil for deep frying

1. In a wok set over moderately high heat heat the oil until hot.
2. Add the ginger, onion and celery and stir-fry 1 minute.
3. Add the cabbage and bean sprouts and stir fry 2 to 3 minutes more, or until vegetables are slightly softened.
4. Add the pork and shrimp and stir-fry 1 minute more.
5. Add the chicken stock and sugar, bring the mixture to a boil and stir in the cornstarch mixture.
6. Simmer until lightly thickened.
7. Stir in sesame oil, salt and pepper to taste.
8. In a saucepan have water at a boil.
9. Remove from heat and whisk in cornstarch mixture.
10. Have ready 12 egg roll wrappers under dampened towel.
11. 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.
12. Roll tightly to make a sealed cylinder.
13. Repeat with remaining wrappers.
14. Have oil heated to 350 degrees F. Fry egg rolls, in small batches, turning, for about 4 minutes, or until golden brown.
15. Transfer to paper towels to drain.
16. Makes 12 egg rolls.
17. Recommended Wine: 1991 Domaine Carneros Brut

peanut oil, ginger, scallions, celery stalks, cabbage, bean sprouts, chinese roast pork, shrimp, chicken stock, sugar, cornstarch, sesame oil, salt, boiling water, cornstarch, egg roll wrappers, vegetable oil

Taken from www.foodnetwork.com/recipes/roast-pork-shrimp-and-cabbage-egg-rolls-recipe.html (may not work)