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Ingredients Jump to Instructions ↓

  1. 2291 Yields

  2. 12 Rolls

  3. 1/2 Lb Uncooked Shrimp, In

  4. 1 Tbls Sherry

  5. Their Shells 1/2 tsp Salt

  6. 1/2 Lb Uncooked Lean Pork

  7. 1 Tbls Cornstarch

  8. 2 Tbls Cooking Oil

  9. 2 Tbls Water

  10. 1/2 Cup Celery, Chopped

  11. 12 Egg Roll Skins

  12. 1/2 Cup Bean Sprouts - Hoisin Sauce

  13. 4 Medium Mushrooms, Chopped - Hot Chinese Mustard

  14. 1 Tbls Soy Sauce

  15. Preheat the deep fryer.

  16. Shell and clean the shrimp.

  17. Chop the shrimp and the pork very fine.

  18. Heat the oil in a skillet or wok.

  19. Add the shrimp, pork and celery.

  20. Stir fry for several minutes.

  21. Add the bean sprouts, mushrooms, soy sauce, sherry and salt.

  22. Heat to boiling.

  23. Dissolve the cornstarch in the water.

  24. Add to the meat mixture.

  25. Cook over low heat, stirring constantly, until thick and translucent.

  26. Set aside.

  27. Place 2 tablespoons of the mixture diagonally across the bottom of each egg

  28. roll skin.

  29. Fold the bottom corner up over the filling.

  30. Fold the side corners in towards the center.

  31. Roll up.

  32. Brush the edges with water.

  33. Press the edges to seal.

  34. 1 1/2-2 minutes

  35. Serve hot with Hoisin sauce or hot Chinese mustard.

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