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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.


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