Name: Roast Pork, Shrimp and Cabbage Egg Rolls
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H45M0.000S
Ingredients: 2 tablespoons peanut oil; 1 tablespoon minced ginger; 3/4 cup minced scallions; 2 celery stalks; 4 cups shredded Napa cabbage; 1/2 cup bean sprouts; 1/2 cup julienned Chinese roast pork; 1/2 cup diced shelled and deveined shrimp; 1/2 cup chicken stock; 1/2 to 1 teaspoon sugar; 1 teaspoon cornstarch dissolved in 1 tablepoon water; 1 tablespoon sesame oil; Salt and freshly ground black pepper to taste; 1 cup boiling water; 2 tablespoons cornstarch dissolved in 3 tablespoons water; 12 egg roll wrappers; Vegetable oil for deep frying

Directions

In a wok set over moderately high heat heat the oil until hot. Add the ginger, onion and celery and stir-fry 1 minute. Add the cabbage and bean sprouts and stir fry 2 to 3 minutes more, or until vegetables are slightly softened. Add the pork and shrimp and stir-fry 1 minute more. Add the chicken stock and sugar, bring the mixture to a boil and stir in the cornstarch mixture. Simmer until lightly thickened. Stir in sesame oil, salt and pepper to taste.
In a saucepan have water at a boil. Remove from heat and whisk in cornstarch mixture. Have ready 12 egg roll wrappers under dampened towel. Place a portion of the filing in a line diagonally across one corner of wrapper, brush with some of cornstarch paste and fold in the ends. Roll tightly to make a sealed cylinder. Repeat with remaining wrappers. Have oil heated to 350 degrees F. Fry egg rolls, in small batches, turning, for about 4 minutes, or until golden brown. Transfer to paper towels to drain. Makes 12 egg rolls.
Recommended Wine: 1991 Domaine Carneros Brut

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Roast Pork, Shrimp and Cabbage Egg Rolls

For the filling:

For the paste: