Best Pork And/Or Shrimp Egg Rolls

Ingredients

• 2 tablespoons peanut oil
• 1 teaspoon ground chinese ginger
• 3/4 cup green onion, diced
• 1 celery rib, minced
• 4 cups napa cabbage, shredded and chopped
• 1/2 cup bean sprouts
• 1/2 cup diced pork, cooked (recommended Chinese Red Cooked Pork)
• 1/2 cup diced shrimp
• 1/2 cup chicken stock
• 1/2 teaspoon sugar
• 1 teaspoon cornstarch, dissolved in
• 1 tablespoon water
• 1 tablespoon sesame oil
• 1 dash salt, to taste
• 1 dash black pepper, to taste
• 1 cup boiling water
• 2 tablespoons cornstarch, dissolved in
• 3 tablespoons water
• 12 egg roll wraps
• vegetable oil, for deep frying

Instructions

1. In a wok set over moderately high heat, add the ground ginger, onion, and celery and stir-fry for 1 minute. Add the cabbage and bean sprouts and stir fry 2-3 minutes more, or until vegetables are slightly softened. Add the pork and/or shrimp and stir-fry 1 minute more.
2. 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.
3. Have 1 cup water at a boil. Remove from heat and whisk in cornstarch mixture.
4. Have 12 egg roll wrappers ready under a 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.
5. Heat oil to 350 degrees F. Fry egg rolls, in small batches, turning often, for about 4 minutes, or until golden brown. Transfer to paper towels to drain.