Egg Rolls from Shawn DeWolfe on Vimeo.

• 1 lb. ground pork (optional)
• 1/4 lb. shrimps/prawns (optional)
• 2 stalks celery
• 1/2 onion
• 4 mushrooms
• 1 carrot (grated)
• 2 cups of bean sprouts
• 1 teaspoon corn starch
• 1 teaspoon ginger
• 1 teaspoon garlic
• salt and pepper
• 1 tablespoon soy sauce
• 1 tablespoon hoisin sauce (optional)

• 1 package of spring roll wrappers
• 1 egg

• 1 liter or more of canola or peanut oil

1. Chop up the veggies.
2. De-shell the shrimp.
3. Heat wok.
4. Fry onions, then pork and shrimp, followed by the vegetables, ginger and garlic
5. Remove from heat. Make a well in the middle of the mixture. Pour in soy sauce and cornstarch. Mix together to form a paste. Then mix paste with mixture.
6. Fold in bean sprouts
7. Separate egg roll wrappers so that you are working with individual wrappers
8. Brush with egg. Fill with the mixture. And fold
9. Heat frying oil in deep pan. Ideal temperature is 375° -- 300° is too cold for frying
10. Place one or two egg-rolls into the pan at any one time. Cook for 1 minute-- then turn them to make sure the other side is cooked-- cook for 30 seconds. Remove egg rolls to blotting paper to wick away grease