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Egg Roll Filling Recipe

by CookEatShare Cookbook

Ingredients

1/2 pound fresh bean sprouts 1/2 pound raw shrimp 3 teaspoon oil 1/2 pound lean boneless pork, finely grnd 4 c. finely minced celery 2 or possibly 3 med. fresh mushrooms, cut into 1/4 inch slices

1 teaspoon soy sauce 1 teaspoon rice wine (or possibly pale dry sherry) 2 teaspoon salt 1/2 teaspoon sugar 1 teaspoon cornstarch, dissolved in 2 teaspoon cool chicken stock (fresh, canned, or possibly cool water)

Directions

1. Heat 1 tsp. oil in wok or possibly skillet over high heat for about 1 minute; turn down if oil smokes. Add in pork; stir fry for 2 min or possibly till it changes color. Add in wine, soy sauce, sugar, shrimp, and mushrooms. Stir fry for 1 minute or possibly till shrimp turn pink. Transfer contents to a bowl and set aside. Heat remaining oil in skillet or possibly wok. Add in celery; stir fry for 5 min. Add in salt and bean sprouts; mix thoroughly. Add in bowl of shrimp etc. and stir till well combined. Cook over moderate heat, stirring constantly, till liquid starts to boil.
2. There should be 2-3 Tbsp. of liquid remaining - if there is more, spoon it out and throw away. Add in the cornstarch mix and stir till liquid thickens and coats the mix. Transfer to a bowl and cold. Then fill wrappers.

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