Egg Rolls Recipe

Directions:

1. Marinate pork at least 1 hour, then bake at 325 until done. Cool, then slice into very thin strips.
2. In 1 tablespoon oil, stir fry scallions about 1 minute. Add bean sprouts, salt & 1 tablespoon sherry, and stir fry 1-2 more minutes. Remove mixture to a colander and drain for 10 minutes.
3. In 2 tablespoons oil, stir fry garlic and ginger for 10 seconds. Add carrots, then napa cabbage and stir fry for 1 minute. Add 1 tablespoon sherry and egg roll sauce, and stir fry until thickened. Remove from wok, cool, and then mix with bean sprout mixture and pork strips.
4. Assemble filling in egg roll wrappers, roll, and use a little water as glue. Deep fry 2-3 at a time at 375 until golden brown.