Asian: Eggrolls 17 by Recipe Cottage

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	Eggrolls 17

		Pork Egg Rolls Servings: 8 egg rolls 1/2 pound ground pork 3/4 cup shredded cabbage 1/2 cup chopped celery 4 green onions, sliced 3 tablespoons vegetable oil 1/2 cup salad shrimp, chopped 1/2 cup water chestnuts, chopped 1/2 cup bean sprouts, chopped 1 garlic clove, minced 2 to 3 tablespoons soy sauce 1 teaspoon sugar 8 refrigerated egg roll wrappers 1 cup sugar 2 tablespoons cornstarch 1 teaspoon seasoned salt 1/2 cup white vinegar 1/2 cup water 1 tablespoon maraschino cherry juice, optional 1 teaspoon Worcestershire sauce In a large skillet, cook pork over medium heat until no longer pink; drain. Remove pork with a slotted spoon and set aside. In the same skillet, stir-fry cabbage, celery, and onions in oil until crisp-tender. Add shrimp, water chestnuts, bean sprouts, garlic, soy sauce, sugar, and reserved pork; stir fry 4 minutes longer or until liquid has evaporated. Remove from the heat. Position egg roll wrappers with a corner facing you. 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. In an electric skillet, heat 1 inch of oil to 375F. Fry egg rolls for 1 to 2 minutes on each side or until golden brown. Drain on paper towels. For sauce, combine the sugar, cornstarch and seasoned salt in a saucepan; gradually add the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with egg rolls.