Egg Rolls

1 lb. egg roll wrappers

Mix the following in a bowl:

• 1 lb ground pork
• 6 prawns, cleaned and diced
• 3 Tbs soy sauce
• 2 Tbs corn starch
• 1 Tb Sherry (very necessary is the sherry, Mirin works well to fill the bill)

Heat 2 Tb of oil until hot and fry shrimp/pork mixture for approximately 5 minutes.  After meat is cooked, drain and set aside.

Back at the Wok:

Heat 2 Tbs of oil and Add:

•  3 Dried Shitake mushrooms, prepared and sliced
• 1 lb. bean sprouts
• 2 green onions, (cut into 1-1/2 inch lengths) shredded
• bamboo shoots
• 2 stalks of celery, thinly sliced
• 1-1/2 tsp. salt  (this could be excessive, remember what decade this came from)
• Original recipe calls to add 1/4 tsp MSG, I think we can forgo the msg

Fry until veggies are cooked--Approximately 2-3 minutes.  Cook on the light side so there will still be definition and "tooth" to the vegetables.

Add fried meat and mix well.

Cool mixture before rolling.  Lay out on a tray so it cools fast and stops cooking.

Filling and Rolling

Use approx. 3 Tbs of filling for each wrapper.  Place filling in one corner of the wrapper.  Pull the corner over the filling and roll half way until a triangel shape is formed.  Moisten the remaining edges of the wrapper with water.  Fold the base corners in 1-1/2 inches and continue to form the roll.

Deep fry until golden brown. Use a good high temp oil like Peanut.

Recipe Courtesy of the "House of Rice" down on University Ave when I took Chinese cooking classes there in the early 70s.  I was the only male for miles around.