Chestnut Shrimp Egg Rolls
* 1 TBSP soy sauce
* 1 TBSP sherry
* 1 TBSP peanut butter
* 1/2 tsp sugar
* 1 (8 oz) pkg ground pork
* 1/2 C mushrooms, chopped
* 1/2 C celery, chopped
* 1/3 C green onions, chopped fine
* 1/2 C bean sprouts
* 3 C cabbage, chopped (use pkg. coleslaw if you like)
* 1 (4.25 oz) can deveined shrimp, drained well
* 1 (8 oz) can water chestnuts, drained and chopped
* 5 C of canola oil
* 15 egg roll wrappers
* 2 TBSP water
* 2 tsp cornstarch
1. In a small bowl pour the sherry and soy sauce together.
2. Add in the peanut butter and sugar and mix together.
3. Cook the pork until completely browned, about 8 minutes over medium heat
4. With a slotted spoon remove the pork and set aside and save the drippings in the skillet.
5. In the drippings add the mushrooms, celery, green onions and bean sprouts.
6. Fry for 1 minute stirring constantly.
7. Add the cabbage, shrimp and water chestnuts next.
8. Continue cooking for 2 minutes longer, stirring continuously.
9. Return the pork to the pan and stir in the soy sauce mixture.
10. Mix until all the ingredients are completely combined.
11. Cook the mixture until completely warmed through about 5 minutes.
12. Allow the mixture to cool in a bowl and drain off any excess liquid.
13. Heat the canola oil in a deep fryer to 375 degrees.
14. With 1/4 C of the pork mixture fill each egg roll wrapper.
15. The bottom corner is folded over the filling and then the right and left corners are folded in.
16. Make sure the filling is enclosed in the wrapper by rolling it several times.
17. In a small bowl whisk together the water and cornstarch.
18. Brush the mixture over each egg roll to seal it.
19. Add 3 or 4 egg rolls to the hot oil and fry 2 minutes or until golden brown.
20. Drain on paper towels
21. Continue frying in this manner until all the egg rolls are fried.
If you haven't gotten out your deep-fryer in some time, now might be the perfect opportunity. Egg rolls are certainly a special appetizer. Not a lot of people will bother making them, but once you do, you'll be hooked and will continue making and serving them to your family and friends.
If you don't have or want to use sherry, try using a good hearty white wine. If you don't want to use any wine, just substitute with chicken broth. You can't really mess this recipe up!