Pork/Shrimp Egg Rolls

• 8 ounces bean sprouts
• 8 ounces shrimp
• 8 ounces pork
• 4 cups celery (finely diced)
• 3 large mushrooms (diced)
• 1 tablespoon soy sauce
• 1 tablespoon mirin rice wine
• 2 teaspoons salt
• 12 teaspoon sugar
• 1 teaspoon cornstarch
• 2 tablespoons water
• 3 tablespoons vegetable oil
• 1 egg (beaten)

1. Dice meat and/or shrimp.
2. Heat 1 tbs vegetable oil over high in a skillet.
3. Stir fry pork 2 minutes or until not reddish.
4. Add soy sauce, rice wine, sugar, shrimp mushrooms.
5. Stir fry another minute.
6. Remove from pan and set aside in a bowl.
7. Heat 2 tbs vegetable oil in pan.
8. Add celery and stir fry for 5 minutes.
9. Add salt and bean sprouts and mix.
10. Add pork/shrimp mixture.
11. Stir together and cook over medium heat until liquid boils.
12. There should be 2-3 tbs liquid remaining.
13. If more, remove some.
14. Combine corn starch with 2 tbs of water or broth.
15. Add to meat/veggies.
16. Stir and cook until liquid thickens and glazes ingredients.
17. Fill egg roll wrappers with filling (about 1-2 tbs per wrapper).
18. Fold and seal with beaten egg.
19. Deep fry (375 degrees F.) in small batches until golden brown (60-90seconds) drain on paper towel.

bean sprouts, shrimp, pork, celery, mushrooms, soy sauce, mirin rice wine, salt, sugar, cornstarch, water, vegetable oil, egg

Taken from www.food.com/recipe/pork-shrimp-egg-rolls-371349 (may not work)