Ingredients

1/2 pound ground pork
3/4 C. shredded cabbage
1/2 C. chopped celery
4 green onions, sliced
3 Tbsp. vegetable oil
1/2 C. salad shrimp, chopped
1/2 C. water chestnuts, chopped
1/2 C. bean sprouts, chopped
1 garlic clove, minced
2 to 3 Tbsp. soy sauce
1 tsp. sugar
8 refrigerated egg roll wrappers
sweet n sour sauce
1 C. sugar
2 Tbsp. cornstarch
1 tsp. seasoned salt
1/2 C. white vinegar
1/2 C. water
1 Tbsp. maraschino cherry juice, optional
1 tsp. worcestershire sauce

Cooking Instructions

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 cabbage, celery, and onions in oil until crisp-tender. Add 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 egg roll wrappers with a corner facing you. Spoon 1/3 C. pork mixture on the bottom third of each wrapper. Fold a bottom corner over filling; fold sides over filling toward center. Moisten top corner with water; roll up tightly to seal. In an electric skillet, heat 1 inch of oil to 3750. Fry egg rolls for 1 to 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.
 
 
"And we know that God causes all things to work together for good to those who love God, to those who are called according to His purpose." (Romans 8:28)