Crispy Egg Rolls

* Exported from MasterCook *

Crispy Egg Rolls

Recipe By : Pampered Chef Favorites II
Serving Size : 15 Preparation Time :0:00
Categories : Pampered Chef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon soy sauce
1 tablespoon sherry
1 tablespoon peanut butter
1/2 teaspoon sugar
8 ounces ground pork
1/2 cup mushrooms -- chopped
1/2 cup celery -- chopped
1/3 cup green onions -- finely chopped
1/2 cup bean sprouts
3 cups chinese cabbage -- chopped
1 can (4.25 oz) deveined shrimp -- drained
1 can (8 oz) water chestnuts -- chopped
8 cups vegetable oil
15 egg roll wrappers
2 tablespoons water plus 2 teaspoons cornstarch

In small bowl combine soy sauce, sherry, peanut butter and sugar. Set
aside. Cook ground pork until browned in stir-fry skillet. Remove pork,
leaving drippings in skillet. Add mushrooms, celery, green onions and
bean sprouts to skillet and stir-fry 1 minute. Add cabbage, shrimp and
water chestnuts and stir-fry 2 minutes. Add pork and soy sauce mixture;
heat until warm. Remove from skillet. Cool. Drain excess liquid.
Preheat oil in stir-fry skillet to 375 degrees. While oil is heating,
fill egg rolls. To fill, mound 1/4 cup filling near one wrapper corner.
Fold bottom corner over filling, then fold over right and left corners.
Roll over several times to enclose filling. To seal, brush sides and top
of triangle with combined water and cornstarch mixture. Add a few egg
rolls at a time to the hot oil and fry until golden, about 2-3 minutes.
Drain. Serve hot.



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