Pork Egg Rolls With Sweet and Sour Sauce |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Ingredients:
1/2 lb ground pork |
3/4 cup shredded cabbage |
1/2 cup chopped celery |
4 green onions, sliced |
3 tablespoons vegetable oil |
1/2 cup baby shrimp, chopped |
1/2 cup water chestnut, chopped |
1/2 cup bean sprouts, chopped |
1 garlic clove, minced |
2 -3 tablespoons soy sauce |
1 teaspoon sugar |
8 refrigerated egg roll wraps |
oil (for frying) |
1 cup sugar |
2 tablespoons cornstarch |
1 teaspoon seasoning salt |
1/2 cup white vinegar |
1/2 cup water |
1 tablespoon maraschino cherry juice (optional) |
1 teaspoon worcestershire sauce |
Directions:
1. In a large skillet, cook pork over medium heat until no longer pink; drain. Remove pork with a slotted spoon and set aside.
2. In the same skillet, stir-fry cabbage, celery and onions in oil until crisp tender.
3. Add shrimp, water chestnuts, bean sprouts, garlic, soy sauce, sugar and reserved pork; stir-fry 4 minutes longer or until liquid has evaporated.
4. Remove from the heat.
5. Position egg roll wrappers with a corner facing you.
6. Spoon 1/3 cup pork mixture on the bottom third of each wrapper. Fold a bottom corner over filling, fold sides over filling toward center. Moisten top corner with water; roll up tightly to seal.
7. In an electric skillet, heat 1 inches of oil to 375 degrees. Fry egg rolls for 1-2 minutes on each side or until golden brown. Drain on paper towels.
8. For sauce, combine the sugar, cornstarch and seasoned salt in a saucepan, gradually add the remaining ingredients.
9. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with egg rolls.
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