Egg Rolls - cooking recipe

Ingredients

2 Tbsp. vegetable oil
2 c. shredded raw cabbage
1 large stalk celery, minced
5 oz. cooked pork, chopped fine
5 oz. raw shrimp, shelled, deveined and chopped
1 Tbsp. minced onion
1 1/2 tsp. salt
1/8 tsp. black pepper
2 1/2 tsp. sugar
10 egg roll wrappers
1 egg, slightly beaten
3 c. oil
Chinese mustard
sweet and sour sauce

Preparation

Swirl two tablespoons of oil in a hot wok or skillet.
Add cabbage and celery; stir-fry for 2 minutes.
Remove pan from heat. Add the pork, shrimp, scallions, salt, pepper and sugar.
Mix; fill rolls.
Roll and seal with egg.
Let rolls rest 1 hour on oiled wax paper. Heat wok or skillet.
Fry rolls in 3 cups of oil; drain and keep warm until ready to serve.
Serve with mustard and sweet and sour sauce.
Yield: 10 servings.
Carbohydrate 17 g, protein 9 g, fat 11 g, calories 203.
One serving = 1 meat medium fat exchange, 1 bread starch exchange, 1 fat exchange.