Chef Saundra's Chinese Egg Rolls

There are a lot of bad egg rolls out there, but Chef Saundra's recipe will restore your faith in egg roll humanity! This easy recipe can be made even easier by using a bog of coleslaw mix if you don't have the time to shred your own cabbage.

Ingredients:

1/2 lb. shrimp, diced if large

1/2 lb. ground pork

3 cloves garlic - minced

2 C. finely chopped celery

2 C. shredded cabbage (Napa cabbage works well)

3 green onions - thinly sliced

1/3 C. white mushrooms - chopped small (optional)

2 t. salt

1 t. sugar

1 t. sherry or soy sauce

1 t. cornstarch

Oil to saute and for frying

Egg Roll wrappers (find in produce or dairy)

What to do:

Drizzle a light coating of oil in a saute pan and saute shrimp quickly over moderately high heat just until they turn pink. Remove from pan. Add pork and saute over medium-high heat until all the liquid has evaporated. Season with salt and pepper. Set aside. Add 2 T. oil to pan and saute mushrooms until liquid has evaporated. Add celery and cabbage over medium-high heat for 2 minutes. Add garlic and stir for 30 seconds, until fragrant. Add sugar, salt, pepper, sherry or soy sauce. Cook stirring until juices have evaporated. Fold in drained shrimp and pork and sprinkle cornstarch over all, stirring well to combine. Remove from heat and cool completely. Can refrigerate at this point until ready to wrap. Drain excess liquid before using. Arrange egg roll wrapper on surface with pint facing you. Place approximately 1/4 cup filling about 1 inch from the point. Roll wrap over filling then fold in sides securely. Continue to roll; seal inside ends with a little water or egg white. Place on wax paper. Deep fry in 2 inches of oil at 375 degrees F. until golden brown. (An electric skillet or fryer maintains the temperature nicely) Serve with Asian mustard and sweet duck sauce.