Fried Egg Rolls - cooking recipe

Ingredients

1/2 c. shredded pork loin
1 tsp. rice wine
1/3 tsp. salt
1 tsp. cornstarch
4 c. bean sprouts
1 c. Chinese chives, cut to 1-inch sections *
1/2 c. shredded carrot
1 tsp. salt
1/2 tsp. m.s.g.
1 Tbsp. sugar
1/4 tsp. black pepper
1 tsp. sesame oil
16 egg roll skins
1 Tbsp. tomato ketchup
1 Tbsp. Worcestershire sauce
1 Tbsp. soy sauce
1 tsp. hot bean paste (\"la do ban jiang\")
1/2 tsp. chopped garlic
8 c. oil (for frying)
2 Tbsp. flour
2 Tbsp. water

Preparation

Mix rice wine, 1/3 teaspoon salt and cornstarch with pork loin; heat pan and 4 tablespoons oil.
Stir-fry pork shreds until color changes; remove and drain.
Blanch bean sprouts, carrots and Chinese chives in boiling water; plunge into cold water to cool and drain.
In a bowl, mix pork shreds, carrot shreds, bean sprouts and Chinese chives; add 1 tablespoon salt, m.s.g., sugar, black pepper and sesame oil and toss lightly; separate into 16 equal portions.
Moisten a 1/2-inch band around the edge of the top half of the skin with flour and water; place a portion of filling in the middle of each skin; wrap filling up like
a package in egg roll skins.
Rolls should be about 4-inches long. Heat oil for deep frying egg rolls over medium heat for 4 minutes until golden brown; remove and drain.