Simple Egg Rolls
|Vegetable oil||2 Tablespoon|
|Shredded cabbage||3 Cup (48 tbs)|
|Diced onion||1⁄2 Cup (8 tbs)|
|Diced celery||1⁄2 Cup (8 tbs)|
|Boneless pork||3 1⁄2 Pound, cooked and diced|
|Boneless chicken breast halves||2 , cooked and diced|
|Frozen cooked shrimp||8 Ounce, thawed drained and diced|
|Bamboo shoots||8 Ounce, drained and chopped|
|Water chestnuts||8 Ounce, drained and chopped|
|Carrots||3 Medium, scraped and shredded|
|Bean sprouts||3⁄4 Cup (12 tbs), chopped|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄4 Teaspoon|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Egg roll wrappers||2 Pound|
|Vegetable oil||1 Cup (16 tbs)|
Heat 2 tablespoons oil in a preheated wok, coating sides, add cabbage, onion, and celery.
Stir-fry 2 minutes on medium-high heat.
Turn off heat, add pork, chicken, shrimp, bamboo shoots, water chestnuts, carrots, sprouts, soy sauce, mustard, ginger, and pepper, and stir well.
Combine cornstarch and water, and set mixture aside.
Mound 3 heaping tablespoonfuls of filling in center of each egg roll wrapper.
Fold top corner of wrapper over filling, tucking tip of corner under filling.
Fold left and right corners over filling.
Lightly brush exposed corner with cornstarch mixture.
Tightly roll the filled end of the wrapper toward the exposed corner, gently press to seal.
Heat 1 inch vegetable oil to 375Â° in wok.
Place 2 egg rolls in hot oil, and fry 35 to 45 seconds on each side or until golden brown, drain on paper towels.
Repeat with remaining egg rolls.
Serve with sweet-and-sour sauce and hot mustard sauce, if desired.