Ingredients
1/2 pound ground pork3/4 cup shredded cabbage1/2 cup chopped celery4 green onions, sliced3 tablespoons canola oil1/2 cup salad shrimp, chopped1/2 cup water chestnuts, chopped1/2 cup canned bean sprouts, chopped1 garlic clove, minced2 to 3 tablespoons reduced-sodium soy sauce1 teaspoon sugar8 refrigerated egg roll wrappersOil for deep-fat fryingSWEET ‘N’ SOUR SAUCE:1 cup sugar2 tablespoons cornstarch1 teaspoon seasoned salt1/2 cup white vinegar1/2 cup water1 tablespoon maraschino cherry juice, optional1 teaspoon Worcestershire sauce
Preparation
In a large skillet, cook pork over medium heat until no longer pink; drain. Remove pork with a slotted spoon and set aside.
In the same skillet, stir-fry the cabbage, celery and onions in oil until crisp-tender. Add the shrimp, water chestnuts, bean sprouts, garlic, soy sauce, sugar and reserved pork; stir-fry 4 minutes longer or until liquid has evaporated. Remove from the heat.
Position one egg roll wrapper with a corner facing you. Spoon 1/3 cup filling on the bottom third of wrapper. Fold a bottom corner over filling; fold sides over filling toward center. Moisten top corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling.
In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls for 1-2 minutes on each side or until golden brown. Drain on paper towels.
For sauce, combine the sugar, cornstarch and seasoned salt in a saucepan; gradually add the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with egg rolls.
