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Pork Stuffed Egg Rolls

Pork Stuffed Egg Rolls is a home-style recipe made with Oil, Pork Shoulder, Bean Sprouts, Medium Onion, Celery, and Waterchestnuts. Serves 12.

Ingrédients

• Oil
• 0.25 lb Pork Shoulder
• 2.0 cup Bean Sprouts
• 1.0 Medium Onion

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Méthode (aperçu)

1. 1

   Heat wok. Add 2 tablespoons oil and heat until hot but not smoking. Add pork and cook and stir until light brown, about 3 minutes. Add bean sprouts, onion, celery, waterchestnuts, cabbage, shrimp, soy sauce, sugar and salt. Cook and stir 1 minute. Stir in cornstarch mixture (cornstarch and cold water), cook and stir 1 minute. Cool mixture.

2. 2

   Brush edge of each egg roll wrapper with egg whipe. Spoon 1/4 cup filling diagonally across center of wrapper. Bring lower point over filling. Bring to corners to center and overlap. Roll up and press edge to seal. Heat oil for deep frying in wok or skillet. Fry egg rolls a few at a time until lightly browned 3 to 5 minutes. Serve at once or keep warm for up to 30 minutes. provide hot mustard, ketchup and sweet and sour sauce for dipping.