Lesley's Recipe Archive Categories

Breads | Canning | Desserts | Gluten Free | Main Dishes | Pasta | Sausage Making   

Seafood | Side Dishes | Slow Cooker | Snacks | Soup | Vegetables


Egg Rolls

3-tbsp oil
1-lb ground pork
8-oz shrimp, shelled and minced
1-stalk of celery, minced
1-stalk green onion, finely chopped
1/2-lb bean sprouts
1-tsp salt
1-tsp soy sauce
1-tsp sugar
Oil for deep-frying
Egg roll wrappers
1-egg white

Heat cooking frying pan or wok for 30 seconds and swirl 2-tbsp of oil to coat pan
Stir-fry the pork for 5 minutes
Remove to a plate
Pour the remaining tbsp of oil and stir-fry the shrimp until it turns pink
Add the bean sprouts, celery, and green onion
Add the cooked pork and seasonings
Stir to combine all ingredients thoroughly
Drain in a colander and cool to room temperature
Separate the egg roll wrappers and put 1-tbsp of filling in each
Seal sides with egg white
Deep-fry a few at a time and drain with a paper towel
Serve with sweet and sour sauce or plum sauce

To freeze: cook, but not completely brown and then freeze
To warm, place on a cookie sheet in a 250* oven until warmed

Sweet and Sour Sauce

1-tbsp cornstarch
1-tbsp soy sauce
2-tbsp sugar
2-tbsp vinegar
1/2-tsp salt
1-tbsp ketchup

Disperse cornstarch with one cup of water
Mix the soy sauce, sugar, vinegar, and salt to the cornstarch mixture in a small saucepan
Bring the saucepan to medium heat and keep stirring until the sauce thickens
Add the ketchup and mix thoroughly to combine
Remove from heat and cool before serving