Roast Pork, Shrimp And Cabbage Egg Rolls
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Roast Pork, Shrimp And Cabbage Egg Rolls
  Roast    Pork    Shrimp    Cabbage    Rolls    Eggs  
Last updated 6/12/2012 12:59:40 AM. Recipe ID 22671. Report a problem with this recipe.
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      Title: Roast pork, shrimp and cabbage egg rolls
 Categories: Taste
      Yield: 4 Servings
      2 tb Peanut oil
      1 tb Minced ginger
    3/4 c  Minced scallions
      2    Celery stalks
      4 c  Shredded Napa cabbage
    1/2 c  Bean sprouts
    1/2 c  Julienned Chinese roast
    1/2 c  Diced shelled and deveined
    1/2 c  Chicken stock
    1/2    To 1 teaspoon sugar
      1 ts Cornstarch dissolved in 1
           TB water
      1 tb Sesame oil
           Salt and freshly ground
           Black pepper to taste
           For the paste:
      1 c  Boiling water
      2 tb Cornstarch dissolved in 3
           TB water
     12    Egg roll wrappers
           Vegetable oil for deep
  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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Recipe ID 22671 (Apr 03, 2005)

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