Egg Rolls

Makes 20-24 egg rolls

I always double or triple the recipe because they are time consuming and will disappear before you know it! They freeze n’ heat well -- a tasty snack.

ingredients

1 pound ground pork
1 tbl. olive oil
2 cloves garlic, minced
3 celery ribs, diced small
2 bunches scallions, cut small
1/2 pound shrimp
1 bag cole slaw mix
1 jar of bean sprouts (or a large handful of fresh)
2 tbls. oyster sauce
1 tbl. soy sauce
2 tbls. sesame oil
2 tsbs. sugar
1/2 tsp. salt
8 oz. shiitake mushrooms, stems discarded and sliced like little matchsticks
1 package (~20) egg rolls wrappers
1 egg
oil for frying

directions

1
Brown the ground pork. Drain and set aside.
2
Saute garlic, celery & scallions in olive oil until softened, about 5 minutes. While that’s cooking, rough- chop the shrimp. Push the vegetables to the side of the pan, and add shrimp. Cook until the shrimp is just pink.
3
Add cole slaw mix and bean sprouts. Saute until wilted. While that’s cooking, combine in a small bowl: oyster sauce, soy sauce, sesame oil, sugar and salt. Still until the sugar dissolves.
4
Add ground pork, shiitakes and sauce to the filling mixture. Let simmer for 3-5 minutes so flavors combine. Turn off the burner and let the mixture cool.
5
Heat oil in deep fryer. Beat 1 egg in a small bowl.
6
Ready to start rockin and egg rollin?? Place ~1/4 cup filling on an egg roll wrapper, positioned diagonally. Roll the corner closest to you up and over the mixture. Fold the sides in. Brush the remaining corner with egg wash to seal, then finish rolling.

notes

I use a big wok-like pan to make the filling. The filling can be made up to a day ahead of time. Cook as you roll -- it's faster and they cook better when they haven't been sitting around.

Source: Lisa