EGG ROLLS

2 tablespoons vegetable oil

1 pound ground pork

Salt

Freshly ground black pepper

1/2 cup minced yellow onions

1 tablespoon chopped garlic

1 pound Bok Choy, shredded

1/2 pound medium shrimp, peeled, deveined and chopped

Soy sauce, to taste

1/4 cup Sake

1 tablespoon sugar

1 pound fresh bean sprouts, washed and patted dry

1/4 cup green onions, green part only

20 (6-inch) egg roll wrappers

1 egg, beaten

Oil for frying

1 cup Sweet and Sour Sauce

1/2 cup Mustard Sauce

Preheat the fryer. In a wok heat the oil. When the oil is hot, add the pork. Season with salt and

pepper. Stir fry for 3 minutes. Add the onions and garlic, continue to cook for 2 minutes. Add

the cabbage and shrimp. Season with salt and pepper. Stir fry for 1 minute. Season with the soy

sauce, sake and sugar. Add the sprouts and green onions and mix thoroughly. Remove from the

heat and cool completely. To assemble, spoon about 1/4 cup of the filling in a rectangular shape

on the center of each wrapper. Fold in the ends toward the center about 1/4-inch. Then,

beginning at the bottom, roll up the wrapper, like a jelly roll, using a little of the egg wash to seal

the end tightly. Repeat until all of the egg rolls are done. Fry the egg rolls in batches until golden

brown, stirring occasionally for overall browning, about 2 to 3 minutes. Remove from the oil and

drain on paper towels. Season the egg rolls with Essence. Serve warm with the two sauces.

Yield: 10 servings/2 per person