|Medium shrimp||1 Pound, shelled and deveined|
|Boneless pork||1 Pound|
|Red bell pepper||1|
|Bok choy/Napa cabbage||8 Ounce|
|Canned water chestnuts||8 Ounce, drained (1 Can)|
|Dry sherry||3 Tablespoon|
|Soy sauce||1 1⁄2 Tablespoon|
|Minced ginger||2 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Cornstarch||1 1⁄2 Tablespoon|
|Egg roll wrappers spring||24|
|Vegetable oil||2 Cup (32 tbs) (For Frying)|
Finely chop shrimp, pork, mushrooms, onions, red pepper, cabbage and water chestnuts.
Transfer all chopped ingredients to large bowl.
Add sherry, soy sauce ginger, sugar and salt; mix well.
Blend water and cornstarch in small cup; mix well.
Place about 1/4 cup pork mixture evenly across one corner of each wrapper.
Brush cornstarch mixture evenly over all edges of wrappers.
Carefully roll wrappers around filling, folding in corners to seal.
Heat oil in wok or large skillet over high heat to 375°F.
Cook 3 or 4 rolls at a time until golden, 3 to 5 minutes.
Drain on paper towels.