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.
 
 
"Go then, eat your bread in happiness and drink your wine with a cheerful heart; for God has already approved your works." (Ecclesiastes 9:7)