Egg Rolls

I thought I would have to search for years for a fabulous Egg Roll recipe - I didn't. This is Mr. Pederson's recipe. It tastes just like the egg rolls you'll find at a Chinese restaurant: crispy, yet succulent. They look so good on the plate that you have to remind yourself not to bite in until they cool. I've burned my mouth more than once on their hot, fresh goodness. Oh, baby, yummy, yummy, YUMMY!

BTW - I usually double this recipe. HOWEVER, do not fry then freeze - doesn't work.

5 TBSP Oil (Wok or stir-fry oil works great)
1/2 tsp fresh ginger, finely chopped (peel, slice wafer thin, then chop)
1 green onion, chopped fine.
1/2 pound pork shoulder roast or fillet, shredded or minced (ground pork works too)
2 TBSP soy sauce
1 tsp sugar
1 1/2 tsp salt
1/2 tsp + 1 TBSP corn starch
1TBSP Sherry
1/2 head cabbage, shredded
1/4 cup bamboo shoots (canned "planks" cut thin lengthwise)
1/4 cup celery. julienne
1/2 lb fresh bean sprouts
20 egg roll wrappers
2 cups canola oil for deep frying

1) Shred (raw) pork, mix with 1 tsp oil, and 1 tsp corn starch

2) Heat 2 TBSP oil in wok (or frying pan) to 275 degrees. Stir fry ginger and green onion one minute, or until aromatic. (Note: stir fry means to cook while moving.) Add pork mixture from step 1, stir fry at 350 degrees one minute, or until color changes. Add 1 TBSP soy sauce, sherry, sugar and cook one more minute. REMOVE FROM WOK.

3) Heat 2 TBSP oil in wok at 375 degrees (nearly smoking.) Stir-fry cabbage, bamboo, and celery for one minute. REMOVE FROM WOK.

4) Heat 1 TBSP oil to 375 degrees. Stir fry bean sprouts for one minute. REMOVE FROM WOK.

5) Combine the results from steps 1-4 into wok. Add 1 tsp salt and 1 TBSP soy sauce. Stir fry at 375 degrees or until thoroughly heated. Remove to a colander. Drain all liquid and allow mixture to cool.

6) After cooled, add 2 heaping TBSP to each wrapper. Roll lengthwise into "envelope" roughly 4 inches long and 1 inch wide. Dissolve 1 TBSP corn starch in 2 TBSP water. Seal with mixture. *

7) Heat 2 cups oil to 400 degrees (use the wok) deep fry a few at a time for 4 minutes or until golden brown, flipping every 30 seconds. ALLOW OIL TO HEAT BACK UP BETWEEN BATCHES.

To create egg rolls:

Place Egg Roll Wrapper in front of you in a diamond shape.
Place mix on the bottom half of the wrapper.
Pull bottom corner up over mixture.
Fold in right and left corner, roll the whole thing upwards.
Use cornstarch mixture (or just plain water) to act as glue.