Pork Egg Rolls #612 2/02

Categories:
oriental, pork

1/2 lb ground pork
3/4 cup cabbage; shredded
1/2 cup celery; chopped
4 green onions; sliced
3 tablespoon vegetable oil
1/2 cup Water chestnuts; chopped
1 large garlic clove; minced
1/2 cup bean sprouts
2 1/2 tablespoon soy sauce
1 teaspoon Sugar
15 egg roll wrappers
oil for frying -----Sweet & Sour Sauce-----
1 cup Sugar
2 tablespoon cornstarch
1 teaspoon seasoned salt
2 tablespoon white wine vinegar
1/2 cup Water
1/2 cup orange juice
1 tablespoon maraschino cherry juice
1 teaspoon worcestershire sauce

In a large skillet, cook pork over medium heat until no longer pink; drain. Remove pork and set aside. In the same skillet, stir-fry cabbage, celery, and onions in oil until crisp tender. Add water chestnuts, bean sprouts, garlic, soy sauce, sugar, and reserved pork; stir fry 4 minutes longer or until liquid has evaporated. Remove from the heat. Position the egg roll wrappers with a corner facing you. Spoon 2 1/2 TB. of the pork mixture on the bottom third of each wrapper. Fold bottom corner over filling, fold sides over filling towards center. Moisten top corner with water; roll up tightly to seal. In a skillet, heat 1 inch of oil to 375. Fry egg rolls for 1 - 2 minutes on each side or until golden brown. Drain on paper towels. For Sauce:------------------------------------------------------------ Combine cornstarch and water together until smooth; add with rest of ingredients to a saucepan and bring to a boil; cook and stir for two minutes or until thickened.

Contributor: Taste Of Home

Yield: 14 egg rolls