Egg Roll - cooking recipe

Ingredients

5 Tbsp. oil
1/2 tsp. ginger, chopped fine
1 scallion, chopped fine
1/2 lb. pork shoulder or fillet, shredded or minced, mixed with 1 tsp. oil and 1 tsp. cornstarch
2 Tbsp. light soy sauce
1 tsp. sugar
1/2 c. shrimp
1 1/2 tsp. salt
1/2 tsp. cornstarch
1 Tbsp. cooking sherry
1/2 head celery cabbage or regular cabbage, shredded
1/4 c. bamboo shoots, shredded
1/4 c. dried black mushrooms, soaked in boiling water 20 minutes, stems removed and shredded
1/4 c. celery, julienne
1/2 lb. bean sprouts
20 egg roll wrappers
1 Tbsp. cornstarch, dissolved in 2 Tbsp. water
2 c. oil for deep frying

Preparation

Heat 2 tablespoons oil in wok to 275\u00b0.
Stir-fry ginger and scallion 1 minute or until aroma comes.
Add pork.
Stir-fry at 350\u00b0 for 1 minute until color changes.
Add 1 tablespoon of soy sauce and sugar.
Cook 1 minute.
Remove.
Mix shrimp with 1/2 teaspoon of salt and 1/2 teaspoon cornstarch.
Stir-fry quickly at 350\u00b0.
Add sherry.
Stir-fry 30 seconds.
Remove.
Heat 2 tablespoons oil in wok to 375\u00b0.
Stir-fry cabbage, bamboo shoots, mushrooms and celery 1 minute.
Remove.
Heat 1 tablespoon oil in wok to 375\u00b0.
Stir-fry bean sprouts 1 minute.
Remove.
Combine pork, shrimp and vegetables in wok.
Add 1 teaspoon salt and 1 tablespoon soy sauce.
Stir-fry at 375\u00b0 until thoroughly heated. Remove to colander.
Drain liquid.
Cool mixture.
Set aside; ready to be used as a filling.