SHRIMP AND PORK EGG ROLLS RECIPES

Steps:

• In a large skillet, heat sesame oil over medium-high heat.  Add the shrimp and sauté, until shrimp is almost cooked through, 1 to 2 minutes.
• Add ginger, garlic and scallions.  Sauté until fragrant, about 30 seconds.  Add cabbage and carrots, soy sauce and vinegar.
• Cook on high heat until vegetables are tender crisp, about 2 to 3 minutes. Transfer to a colander to drain and let cool.
• One at a time, place egg roll wrapper on a clean surface, points facing top and bottom like a diamond. Spoon a 1/3 cup mixture onto the bottom third of the wrapper.
• Dip your finger in a small bowl of water and run it along the edges of the wrapper. Lift the point nearest you and wrap it around the filling.
• Fold the left and right corners in toward the center and continue to roll into a tight cylinder.  Set aside and repeat with remaining wrappers and filling.
• Spray all sides of the egg rolls with oil using your fingers to evenly coat.
• In batches, cook 370F for 5 to 7 minutes, turning halfway through until golden brown.
• Serve immediately, with dipping sauce on the side, if desired.
• To make this in the oven

Steps:

• In a large skillet, cook pork over medium heat until no longer pink; drain. Remove pork with a slotted spoon and set aside. , In the same skillet, stir-fry the cabbage, celery and onions in oil until crisp-tender. Add the shrimp, water chestnuts, bean sprouts, garlic, soy sauce, sugar and reserved pork; stir-fry 4 minutes longer or until liquid has evaporated. Remove from the heat., Position one egg roll wrapper with a corner facing you. Spoon 1/3 cup filling on the bottom third of wrapper. Fold a bottom corner over filling; fold sides over filling toward center. Moisten top corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling., In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls for 1-2 minutes on each side or until golden brown. Drain on paper towels., For 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 with egg rolls.