Egg Rolls

Ingredients

1 Ib. Ground pork

1 cup celery, chopped fine

1 cup bamboo shoots cut

into strips

1 cup onion, chopped fine

1 cup fresh mushrooms, cut into strips

2 T. minced Chinese salted turnips (optional)

1/2 cup green onion cut into fine slivers

3/4 lb. shrimp, diced

1 egg

1 pkg. Egg roll wrappers

Salt pepper soy sauce sesame oil ginger

Sugar

Dry white wine

3 cups cooking oil

Hot, sweet and sour sauce

1/2 bottle orange marma- lade

3 T. soy sauce

3 [prepared hot mustard

1/4 bottle ketchup

2-3 squirts hot sauce

Mix well and gently warm and serve with egg rolls

Directions

Marinate the pork with

1/2 teaspoon salt

1/4 teaspoon pepper 1 Tablespoon sugar Soy sauce

White wine

Sesame oil

• Marinate the shrimp in a mixture the same as for the pork but in a different container.

• It is important that the order the in- gredients are cooked be kept as be- low, and that the pan NOT to be washed from one cooking to the next.

• Prepare pan for toss cooking with gin- ger oil. Toss cook celery; add salt; remove to a large bowl. Add more oil, but not ginger; toss cook pork (cook until the pan is dry). Add the onion, toss cook, remove to same bowl.

Using the same pan, prepare more ginger oil, toss cook shrimp, add mushrooms, bamboo shoots, and salted turnip (cook everything for about 3 minutes).

Continuation of egg rolls: • Drain excess juices from pan and remove to same bowl. Add green onion slivers, combine and mix all ingredients well. Let cool..

• Drain excess juices from pan and remove to same bowl. Add green onion slivers, combine and mix all ingredients well. Let cool.

• Wrap egg rolls using egg to seal. Keep under moist cloth until ready for frying.

• Deep fry in oil (drop in oil one at a time, do not crowd pan with too many rolls, and try not to stir as dough might break). Fry under moderate temperature until golden brown. Remove and let drain on paper towel. Keep warm in oven under lowest heat.