Pork Egg Rolls With Sweet And Sour Sauce - cooking recipe

Ingredients

1/2 lb ground pork
3/4 cup shredded cabbage
1/2 cup chopped celery
4 green onions, sliced
3 tablespoons vegetable oil
1/2 cup baby shrimp, chopped
1/2 cup water chestnut, chopped
1/2 cup bean sprouts, chopped
1 garlic clove, minced
2 -3 tablespoons soy sauce
1 teaspoon sugar
8 refrigerated egg roll wraps
oil (for frying)
Sweet and Sour Sauce
1 cup sugar
2 tablespoons cornstarch
1 teaspoon seasoning salt
1/2 cup white vinegar
1/2 cup water
1 tablespoon maraschino cherry juice (optional)
1 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 cabbage, celery and onions in oil until crisp tender.
Add 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 egg roll wrappers with a corner facing you.
Spoon 1/3 cup pork mixture on the bottom third of each wrapper. Fold a bottom corner over filling, fold sides over filling toward center. Moisten top corner with water; roll up tightly to seal.
In an electric skillet, heat 1 inches of oil to 375 degrees. 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.