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Ingredients:

  • 1 pound ground pork

  • 2 cloves garlic, minced

  • 2 tablespoons cooking oil

  • 4 cups finely chopped cabbage

  • 2 cups chopped fresh mushrooms

  • 1 cup finely chopped onion

  • 1 cup finely chopped celery

  • ½ cup shredded carrot

  • 2 4-1/2 ounce cans shrimp

  • 2 beaten eggs

  • 4 tablespoons soy sauce

  • 1 teaspoon sugar

  • ½ teaspoon salt

  • 12 egg roll skins

  • Cooking oil for frying

Instructions:

  1. In skillet or wok stir-fry pork and garlic quickly in hot oil till meat is browned.

  2. Drain off fat.

  3. Add vegetables, stir-fry 2 to 3 minutes more.

  4. Drain shrimp and chop. In bow, combine shrimp, pork-vegetable mixture, egg, soy sauce, sugar and salt.

  5. Cool slightly.

  6. Wrap egg rolls.

  7. Fry 2 to 3 minutes until golden brown.