1. Heat 2 tablespoons oil in wok or frying pan. Stir-fry green onion 30 seconds or until aroma comes. 2. Add pork. Stir-fry 1 minutes until color changes. Add 1 tablespoon soy sauce, 1 teaspoon sugar, and 1 tablespoon cooking sherry. Cook 1 minute. Remove. 3. Heat 2 tablespoons oil in wok or frying pan. Stir-fry cabbage and bamboo shoots 1 minute. Remove. 4. Heat 1 tablespoon oil in work or frying pan. Stir-fry bean sprouts 1 minute. Remove. 5. Combine pork and vegetables in wok. Add 1 teaspoon salt and 1 tablespoon soy sauce. Stir-fry until thoroughly heated. 6. Remove to colander to drain liquid. Let mixture cool. 7. Put 2 heaping tablespoonsful of meat mixture on each wrapper. Roll lengthwise into envelopes about 4 inches long and 1 inch wide. Seal with dissolved cornstarch. 8. Heat 4 cups oil. Deep-fry egg rolls 3-4 minutes, until golden brown. ---------------------------------------------------------------------------
Nutrition
Ingredients
