Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Peanut oil
1 tb Minced ginger
3/4 c Minced scallions
2 Celery stalks
4 c Shredded Napa cabbage
1/2 c Bean sprouts
1/2 c Julienned Chinese roast
Pork
1/2 c Diced shelled and deveined
Shrimp
1/2 c Chicken stock
1/2 To 1 teaspoon sugar
1 ts Cornstarch dissolved in 1
TB water
1 tb Sesame oil
Salt and freshly ground
Black pepper to taste
For the paste:
1 c Boiling water
2 tb Cornstarch dissolved in 3
TB water
12 Egg roll wrappers
Vegetable oil for deep
Frying

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

Makes 12 egg rolls.

Recommended Wine: 1991 Domaine Carneros Brut

TASTE SHOW #TS4832

For the filling:

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