|Ground pork||3⁄4 Pound|
|Garlic||1 Clove (5 gm), minced|
|Cooking oil||1 Tablespoon|
|Bok choy||2 Cup (32 tbs), chopped|
|Chopped mushrooms||1 Cup (16 tbs)|
|Sliced green onion||1⁄2 Cup (8 tbs)|
|Chopped water chestnuts||1⁄2 Cup (8 tbs)|
|Shredded carrot||1⁄2 Cup (8 tbs)|
|Soy sauce||2 Tablespoon|
|Egg roll skins||12|
|Shortening/Cooking oil||2 Cup (32 tbs) (For deep frying)|
|Sweet and sour sauce||1 Tablespoon|
In skillet stir-fry pork and garlic in 1 tablespoon hot oil till meat is browned.
Drain off fat.
Add vegetables; stir-fry 2 to 3 minutes.
Mix soy sauce, cornstarch, sugar, and salt.
Stir into pork mixture; cook and stir till thickened.
To wrap egg rolls, place egg roll skin with one point toward you.
Spoon about 1/4 cup pork mixture horizontally across and just below center of skin.
Fold bottom point of skin over filling; tuck point under filling.
Fold in sides.
Roll up toward remaining corner; moisten point and press firmly to seal.
Fry egg rolls, a few at a time, in deep hot fat (365Â°) for 2 to 3 minutes or till golden.
Serve with sweet and sour sauce.
Sweet and sour sauce:
Combine 1/2 cup packed brown sugar and 1 tablespoon cornstarch.
Stir in 1/3 cup red wine vinegar, 1/3 cup water, 1/4 cup finely chopped green pepper, 2 tablespoons chopped pimiento, 1 tablespoon soy sauce, 1/4 teaspoon instant chicken bouillon granules, 1/4 teaspoon ground ginger, and 1/4 teaspoon garlic powder.
Cook and stir till bubbly.