Pork and shrimp filled egg rolls

6 servings

Ingredients

Quantity Ingredient
½ pounds Ground pork
1 each Garlic clove, minced
1 tablespoon Cooking oil
2 cups Bok choy, finely chopped
1 cup Fresh mushrooms, chopped
½ cup Onion, finely chopped
½ cup Celery, finely chopped
½ cup Water chestnuts, chopped
¼ cup Carrots, shredded
1 can 4 1/2 oz shrimp
1 each Egg, beaten
2 tablespoons Soy sauce
1 tablespoon Dry sherry
½ teaspoon Sugar
¼ teaspoon Salt
40 eaches Wonton or 6 egg roll skins
Cooking oil for deep frying

Directions

In skillet, stir-fry pork and garlic quickly in 1 T hot oil until meat is browned. Drain off fat. Add vegetables; stir-fry 2-3 minutes more. Drain shrimp and chop. In bowl, combine shrimp, pork-vegetable mixture, egg, soy sauce, sherry, sugar and salt. Cool slightly.

Wrap wontons using directions on package or wrap egg rolls. Fry a few at a time, in deep hot oil (365 degrees) for 2-3 minutes or until golden brown. Use a slotted spoon to remove. Drain on paper toweling.

Serve warm with one or two sauces.

Makes 40 wontons or 6 egg rolls.

Submitted By JEROME GREENE On 04-18-95

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