1 tablespoon soy sauce
1 1/2 teaspoons cornstarch
1/2 pound pork steak, finely chopped
1 (12-ounce) package frozen raw shrimp, thawed
1 teaspoon sherry
3 tablespoons vegetable oil, divided use
3 cups shredded cabbage
2 1/2 cups mung bean sprouts
1/2 pound mushroom, sliced
1/2 cup chopped celery
1 (8-ounce) can bamboo shoots, drained and chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 large egg, beaten
1 1/2 teaspoons water
2 (16-ounce) packages eggroll wrappers
4 cups peanut oil
3/4 cup sweet and sour sauce
Combine soy sauce and
cornstarch in a small bowl; mix well. Stir in pork; let marinate
for 20 minutes. In another bowl, combine shrimp and sherry, stirring
to coat; let marinate for 20 minutes. Set aside.
Heat about 2/3 of the
vegetable oil until sizzling in a wok or deep skillet over medium-high
heat. Add the pork and shrimp mixtures; stir-fry for 2 minutes
or until the pork is browned. Remove and drain pork and shrimp.
Heat remaining third of
the vegetable oil; add cabbage, bean sprouts, mushrooms and celery.
Stir-fry for 2 minutes or until the vegetables are tender-crisp.
Add bamboo shoots, the drained pork/shrimp mixture, salt and
pepper. Cook for 1 minute, stirring constantly; remove from heat.
Combine egg and water
in a small bowl. Mound about 2 tablespoons of the pork/shrimp
mixture in the center of each eggroll wrapper. Fold the top corner
of the wrapper over the filling, then fold in the sides. Tightly
roll the filled end, brush the open end with the egg mixture,
and press to seal. Repeat with remaining filling and wrappers.
Heat peanut oil to 375°F
in a wok or deep skillet. Fry the eggrolls for 30 to 45 seconds
on each side; drain on paper towels. Serve with sweet and sour
sauce.
