1. Dice meat and/or shrimp. Heat 1 tbs vegetable oil over high in a skillet. Stir fry pork 2 minutes or until not reddish. Add soy sauce, rice wine, sugar, shrimp mushrooms. Stir fry another minute. Remove from pan and set aside in a bowl. 2. Heat 2 tbs vegetable oil in pan. Add celery and stir fry for 5 minutes. Add salt and bean sprouts and mix. Add pork/shrimp mixture. Stir together and cook over medium heat until liquid boils. There should be 2-3 tbs liquid remaining. If more, remove some. 3. Combine corn starch with 2 tbs of water or broth. Add to meat/veggies. Stir and cook until liquid thickens and glazes ingredients. 4. Fill egg roll wrappers with filling (about 1-2 tbs per wrapper). Fold and seal with beaten egg. 5. Deep fry (375 degrees F.) in small batches until golden brown (60-90seconds) drain on paper towel. ---------------------------------------------------------------------------
Nutrition
Ingredients
