Meat Egg Rolls - cooking recipe

Ingredients

1 Tbsp. cornstarch
1/2 tsp. salt
2 tsp. soy sauce
1 Tbsp. sherry wine
2 Tbsp. salad oil
1 clove garlic, minced
1/2 tsp. grated fresh ginger
1 large onion, thinly sliced
1 c. thinly sliced celery
1 lb. ham, cooked and cut to matchstick pieces or 3/4 lb. cooked crab meat or canned flaked crab meat or 1 lb. fried ground pork, drained
1/2 c. bamboo shoots, cut to matchstick pieces
2 c. finely shredded cabbage
1 pkg. egg roll wrappers
1 egg
oil for deep frying

Preparation

Combine
cornstarch,
salt,
soy sauce and sherry.
Set aside. Heat
wok or wide frying pan over high heat.
When pan is hot, add
salad\toil.
When oil begins to heat, add garlic and
ginger. Stir.
Add
onion\tand
celery
and
stir-fry
1 minute.
Add meat,
bamboo
shoots and cabbage and stir-fry 2 minutes.
Stir cornstarch\tmixture
and
add to pan and cook, stirring until sauce bubbles and thickens.
Cool.\tBrush edges of wrapper\twith lightly beaten egg after filling center with meat filling.\tRoll and fold into elongated shape.
Fry in hot oil until golden brown. Remove and drain excess oil.