Ingredients
-
1 lb ground lean pork
-
tonys seasoning, to taste
-
2 cups shredded cabbage
-
3/4 cup chopped celery
-
4 finely chopped green onions
-
4 tablespoons vegetable oil
-
1 cup chopped small baby shrimp
-
1 cup drained and chopped bean sprouts
-
3 -5 tablespoons soy sauce
-
2 teaspoons sugar
-
20 refrigerated egg roll wraps
-
oil, for frying
-
1 minced garlic clove
-
1 cup drained and chopped water chestnut
Instructions
- In a large skillet, put pork and season to taste.
- Cook on medium heat until no longer pink, then drain off grease.
- Remove pork and set aside.
- Using the same skillet, add vegetable oil, cabbage, celery, and onions.
- Cook until cabbage starts to get tender.
- Add reserved pork, shrimp, water chestnuts, bean sprouts, soy sauce, garlic, and sugar.
- Cook for 5 minutes, or until all liquids are cook out.
- REmove from heat.
- Position egg roll wrapper with one corner facing you.
- Scoop about 1/3 cup filling onto bottom 1/3 of wrapper.
- Follow the directions on the package of eggroll wrappers for assembling the eggrolls.
- In an electric skillet heat 1 inch of oil to 375`, or heat 1 inch oil in wok on medium-low heat for 2 minutes.
- Fry eggrolls 1-2 minutes on each side, or until golden brown.
- Drain on paper towels.
- Let cool slightly before serving.
- Serve with Sweet an Sour sauce.
- Enjoy!