*  Exported from  MasterCook  *

                 Roast Pork, Shrimp And Cabbage Egg Rolls

Recipe By     : David Rosengarten
Serving Size  : 12   Preparation Time :0:00
Categories    : Main Dish                        Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        === FOR THE FILLING ===
   2      tablespoons   Peanut oil
   1      tablespoon    Minced ginger
     3/4  cup           Minced scallions
   2                    Celery stalks
   4      cups          Shredded Napa cabbage
     1/2  cup           Bean sprouts
     1/2  cup           Julienned Chinese roast pork
     1/2  cup           Diced, shelled and deveined shrimp
     1/2  cup           Chicken stock
     1/2  teaspoon      Sugar - (to 1 tspn)
   1      teaspoon      Cornstarch -- dissolved in
   1      tablespoon    Water
   1      tablespoon    Sesame oil
                        Salt -- to taste
                        Freshly-ground black pepper -- to taste
                        === FOR THE PASTE ===
   1      cup           Boiling water
   2      tablespoons   Cornstarch -- dissolved in
   3      tablespoons   Water
  12                    Egg roll wrappers
                        Vegetable oil -- for deep frying

   In a wok set over moderately-high heat, heat the oil until hot.  Add the ginger, onion and celery and stir-fry 1 minute.  Add the cabbage and bean sprouts and stir fry 2 to 3 minutes more, or until vegetables are slightly softened.  Add the pork and shrimp and stir-fry 1 minute more.  Add the chicken stock and sugar, bring the mixture to a boil and stir in the cornstarch mixture.  Simmer until lightly thickened.  Stir in sesame oil, salt and pepper to taste.
   In a saucepan have water at a boil.  Remove from heat and whisk in cornstarch mixture.
   Have ready 12 egg roll wrappers under dampened towel.  Place a portion of the filing in a line diagonally across one corner of wrapper, brush with some of cornstarch paste and fold in the ends.  Roll tightly to make a sealed cylinder.  Repeat with remaining wrappers.
   Have oil heated to 350 degrees.  Fry egg rolls, in small batches, turning, for about 4 minutes, or until golden brown.  Transfer to paper towels to drain.
   This recipe yields 12 egg rolls.

   Recipe Source:
TASTE  with David Rosengarten
From the TV FOOD NETWORK - (Show # TS-4832 broadcast 03-09-1998)
Downloaded from their Web-Site  -  http://www.foodtv.com

  Formatted for MasterCook by Joe Comiskey, aka MR MAD  -  jpmd44a@prodigy.com   -or-   MAD-SQUAD@prodigy.net

     03-30-1998



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Suggested Wine: Domaine Carneros Brut - 1991