Roast Pork, Shrimp And Cabbage Egg Rolls

Recipe Ingredients

		For The Filling
2 tablespoons	30ml	Peanut oil
1 tablespoon	15ml	Minced ginger
3/4 cup	69g / 2.4oz	Minced scallions
2		Celery stalks
4 cups	948ml	Shredded napa cabbage
1/2 cup	80g / 2.8oz	Bean sprouts
1/2 cup	31g / 1.1oz	Julienned Chinese roast pork
1/2 cup	73g / 2.6oz	Diced shelled and deveined shrimp
1/2 cup	118ml	Chicken stock
1/2 teaspoon	2.5ml	Sugar - (up to 1)
1 teaspoon	5ml	Cornstarch dissolved in 1 tablespoon water
1 tablespoon	15ml	Sesame oil
		Salt and freshly ground black pepper to taste
		For The Paste
1 cup	237ml	Boiling water
2 tablespoons	30ml	Cornstarch dissolved in 3 tablespoons water
12		Egg roll wrappers
		Vegetable oil for deep frying

Recipe Instructions

In a wok set over moderately high heat, heat the oil until hot. Add the ginger, onion and celery and stir-fry 1 minute. Add the cabbage and bean sprouts and stir fry 2 to 3 minutes more, or until vegetables are slightly softened. Add the pork and shrimp and stir-fry 1 minute more. Add the chicken stock and sugar, bring the mixture to a boil and stir in the cornstarch mixture. Simmer until lightly thickened. Stir in sesame oil, salt and pepper to taste.

In a saucepan have water at a boil. Remove from heat and whisk in cornstarch mixture.

Have ready 12 egg roll wrappers under dampened towel. 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. Roll tightly to make a sealed cylinder. Repeat with remaining wrappers.

Have oil heated to 350F. Fry egg rolls, in small batches, turning, for about 4 minutes, or until golden brown. Transfer to paper towels to drain.

Source:
David Rosengarten

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