Recipe for Pork And Shrimp Filled Egg Rolls


1/2 lb ground pork
1 each garlic clove, minced
1 tablespoon cooking oil
2 cup bok choy, finely chopped
1 cup fresh mushrooms, chopped
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
1/2 cup water chestnuts, chopped
1/4 cup carrots, shredded
1 can 4 1/2 oz shrimp
1 each egg, beaten
2 tablespoon soy sauce
1 tablespoon dry sherry
1/2 teaspoon sugar
1/4 teaspoon salt
40 each wonton or 6 egg roll skins
1 cooking oil for deep frying


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.

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