Pork And Shrimp Filling
|Ground pork||1⁄2 Pound|
|Garlic||1 Clove (5 gm), minced|
|Cooking oil||1 Tablespoon|
|Chopped bok choy||2 Cup (32 tbs) (Finely Chopped)|
|Chopped fresh mushrooms||1 Cup (16 tbs)|
|Finely chopped onion||1⁄2 Cup (8 tbs)|
|Finely chopped celery||1⁄2 Cup (8 tbs)|
|Chopped water chestnuts||1⁄2 Cup (8 tbs)|
|Shredded carrot||1⁄4 Cup (4 tbs)|
|Canned shrimp||4 1⁄2 Ounce (1 Can)|
|Soy sauce||2 Tablespoon|
|Dry sherry||1 Tablespoon|
|Wonton skins/6 egg roll skins||40|
|Cooking oil||2 Cup (32 tbs) (For Deep Frying)|
In skillet stir-fry pork and garlic quickly in 1 tablespoon hot oil till meat is browned.
Drain off fat.
Add vegetables; stir-fry 2 to 3 minutes more.
Drain shrimp and chop.
In bowl combine shrimp, pork-vegetable mixture, egg, soy sauce, sherry, sugar, and 1/4 teaspoon salt.
Fry wontons or egg rolls, a few at a time, in deep hot oil (365°) for 2 to 3 minutes or till golden brown.
Using a slotted spoon or wire strainer remove wontons or egg rolls.
Drain on paper toweling.