Miriam'S Egg Rolls - cooking recipe

Ingredients

5 tablespoons oil
1 green onion, chopped fine
1/2 lb pork, minced, mixed with
1 teaspoon oil, and
1 teaspoon cornstarch
2 tablespoons soy sauce
1 teaspoon sugar
1 tablespoon cooking sherry
1 teaspoon salt
1/2 head cabbage, shredded
1/4 cup bamboo shoot, shredded
1/2 lb bean sprouts
20 egg roll wraps
1 tablespoon cornstarch, dissolved in 2 tablespoons water
4 cups oil, for deep-frying

Preparation

Heat 2 tablespoons oil in wok or frying pan. Stir-fry green onion 30 seconds or until aroma comes.
Add pork. Stir-fry 1 minutes until color changes. Add 1 tablespoon soy sauce, 1 teaspoon sugar, and 1 tablespoon cooking sherry. Cook 1 minute. Remove.
Heat 2 tablespoons oil in wok or frying pan. Stir-fry cabbage and bamboo shoots 1 minute. Remove.
Heat 1 tablespoon oil in work or frying pan. Stir-fry bean sprouts 1 minute. Remove.
Combine pork and vegetables in wok. Add 1 teaspoon salt and 1 tablespoon soy sauce. Stir-fry until thoroughly heated.
Remove to colander to drain liquid. Let mixture cool.
Put 2 heaping tablespoonsful of meat mixture on each wrapper. Roll lengthwise into envelopes about 4 inches long and 1 inch wide. Seal with dissolved cornstarch.
Heat 4 cups oil. Deep-fry egg rolls 3-4 minutes, until golden brown.