Ingredients
8 ounces of Pork (diced)
4 ounces Shrimp (chopped)
1 bunch green onions (cut into strips)
1 pound of green beans (french cut)
1 bell pepper (cut into strips)
1/2 head cabbage (sliced)
1 large carrot (coarsely grated)
4 ounces mushrooms (chopped)
2 ribs of celery (cut into strips)
8 ounces bean sprouts
2 ounces of oil
3 cloves of garlic (minced)
2 tablespoons of peanut butter
3 tablespoons of soy sauce
1/2 teaspoons of white pepper
Oil for deep frying
1 package of egg roll wrappers
DIRECTIONS
Heat large, heavy-bottomed pan until very hot.
Add the pork and stir for one minute.
Add garlic and cook for 15 seconds. Stir in onion and bell pepper. Cook for 30 seconds.
Add remaining vegetables and cook 3 - 4 minutes. Add seasonings. Pour into a shallow pan and chill (may be prepared one day ahead).
To fry, heat oil to 350 degrees. Lay wrappers in an angle and place 2 - 3 tablespoons of filling at the bottom. Roll like a burrito, folding in the sides.
Brush the top with water to seal. Fry in small batches until golden brown.
Serve with hot mustard, plum sauce, etc.
Or try . . .
1/4 cup of vinegar
1/4 cup soy sauce
3 cloves of minced garlic
Mix ingredients in bowl and let stand for 10 minutes before serving.
Recipe by Mark Hartman
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