Dad's Homemade Egg Rolls

Egg Rolls

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.