Pork Egg Rolls
(Adapted from "Taste of Home", February/March, 2001 Issue)


1/2 pound ground pork

3/4 cup shredded cabbage

1/2 cup chopped celery

4 green onions, sliced

3 tablespoons vegetable oil

1/2 cup salad shrimp, chopped

1/2 cup water chestnuts, chopped

1 elephant garlic clove, minced

3 teaspoons soy sauce

1 tablespoon brown sugar

8 refrigerated egg roll wrappers

Oil for frying

Sweet N' Sour Sauce

1 cup sugar

2 tablespoons cornstarch

1 teaspoon seasoned salt

1/2 cup white vinegar

1/2 cup water

1 tablespoon maraschino cherry juice

1 teaspoon Worcestershire sauce


In a large skillet, cook pork over medium heat until no longer pink; drain.

Remove pork with slotted spoon and set aside. In the same skilet, stir-fry cabbage, celery and onions in oil until crisp-tender. Add shrimp, water chestnuts, garlic, soy sauce, sugar, and reserved pork; stir-fry 4 minutes longer or until liquid has evaporated. Remove from heat.

Position egg roll wrappers with a corner facing you. Spoon 1/3 cup pork mixture on the bottom third of each wrapper. Fold bottom corner over filling; fold sides over filling toward center. Moisten top corner with water; roll up tightly to seal. In an electric skillet, heat 1 inch of oil to 375 degrees. Fry egg rolls for 1-2 minutes on each side or until golden brown. Drain on paper towels.

Sweet N' Sour Sauce

Combine the sugar, cornstarch and seasoned salt in a saucepan. Gradually add the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over egg rolls.

Makes 8 egg rolls