Title: Angie's egg rolls
 Categories: Vegetables, Chinese
      Yield: 50 Servings
 
 
  1 lb ground pork 1 lb peeled shrimp 1 pkg frozen french style green
  beans 3 medium sized potatoes cut into strips 1/4" wide x 1/8" thick
  x 1" long 2 carrots, grated 2 stalks celery, chopped fine Salt, black
  pepper and paprika to taste 2 cloves garlic, minced 1 medium onion,
  chopped fine 1 pack Egg roll wrappers (Doll Spring roll shells from
  Chinese store) Fresh shredded cabbage can be used instead of green
  beans and bean sprouts can be added if desired.
  
   In a large skillet or Dutch oven, brown the pork, discard some of the
  grease, leaving 3 tbsp in the pan. Brown the garlic and saute the
  onions. Add the potatoes, green beans, chopped celery and grated
  carrots. Add 3 cups hot water and cook 15 minutes in uncovered
  skillet or Dutch oven, adding seasoning. Add the shrimp 10 minutes
  before finished cooking.
   Put cooked mixture into colander and allow to drain until cool. Roll
  in wrappers and fry in skillet in 1/2" oil 5 to 10 minutes.
  
   Sweet and sour sauce can be bought at Winn-Dixie or you can make
  your own.
  
                        Sweet and Sour Sauce
                    ----------------------------
  
  1/3 cup soy sauce 1 cup granulated sugar 3 tbsp cornstarch 3 cups
  water 1 tsp minced garlic (optional)
  
   Place all ingredients except cornstarch in sauce pan. After 3 minutes
  boiling, stir in diluted cornstarch. Stir until smooth and well
  blended.
  
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