6 thin slices ginger root
1 lb. ground pork
1 ½ cups grated carrot
1 ½ - 2 cups thinly sliced celery
Approx. 2 cups bean sprouts (fresh)
Dried mushrooms, if desired
Dried Shrimp, if desired
2-3 Tbsp oil
3 tsp sugar
2 ½ tsp salt
1 ½ Tbsp soya sauce
Msg, if desired
1 egg, whipped
1 pkg of egg roll casings (approx. 40)
Chinese cabbage can also be substituted for celery. You can also add green onions.
Put 2-3 Tbsp oil in the wok. Add ginger root, green onion, mushroom and shrimp if used, then meat. When cooked add tsp salt and 5 Tbsp water. Add 2 tsp sugar and ½ tsp of soya sauce. Cook until meat is cooked and set aside.
Put 2-3 Tbsp of oil in the wok, add carrots, cook slightly, add celery(or cabbage) then bean sprouts, ½ tsp salt, 1 tsp sugar. Add meat again and add 1 Tbsp soya sauce. Mix 2 tbsp corn starch with a little water and add. Stir well so the corn starch cooks. Whip up egg, brush on edges of egg roll casing to seal. Deep fry @ 350. Stand on edge to cool and they will remain crisp.