Pork Stuffed Egg Rolls Serving Size: 12
INGREDIENTS
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1/4 pound pork shoulder -- finely chopped
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2 cups bean sprouts -- washed and drained
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1 medium onion -- finely chopped
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2 stalks celery -- finely chopped
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5 waterchestnuts -- finely chopped
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1/4 head cabbage -- finely chopped
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4 ounces shrimp, canned -- optional
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1/4 cup soy sauce
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2 teaspoons sugar
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1 teaspoon salt
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2 teaspoons cornstarch
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1 tablespoon cold water
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12 egg roll wrappers
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1 egg white -- beaten
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Chinese mustard -- hot
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Ketchup
•
sweet and sour sauce
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