Shanghai Spring Rolls (Or Egg Rolls) - cooking recipe

Ingredients

Filling
1/4 lb raw pork, shredded
1 raw chicken breast half, shredded
1/2 lb raw small shrimp or 1/2 lb shrimp, cut into small pieces
1/2 head cabbage, shredded
8 -10 dried Chinese mushrooms, soak in boiling water, stems removed & shredded
3 scallions, shredded
Sauce
1/3 cup chicken stock
1/2 tablespoon salt (to taste)
3 tablespoons dry sherry
1 tablespoon sugar
vegetable oil, to stir fry and deep fry
cornstarch, mixed with water to use as binder
1 tablespoon sesame oil
beaten egg
egg roll wraps or egg roll wrap

Preparation

Use the highest flame for the stir frying process.
Stir fry pork in 2 T oil until no longer pink; add chicken& do the same thing.
Follow with shrimp.
Remove to a sieve.
Add a little more oil to the wok if needed and stir fry the scallions for a few seconds, then add the mushrooms& cabbage; stir fry to wilt cabbage, 2- 3 minutes.
Stir in sauce.
When it boils, thicken it with the binder.
Stir cooked meats back in, followed by sesame oil.
Set aside to drain and cool.
Assemble in skins using beaten egg to seal.
Deep fry at about 325\u00b0F until half cooked.
(Can be frozen at this point. Defrost before continuing).
When ready to serve, deep fry at 375 until golden brown and crisp.
Blot well on paper towels.