Egg Rolls

1/2 lb. lean boneless pork
2 T. peanut or sesame oil plus 2 c., divided
1 – 8 oz. pkg. mushrooms, chopped
1 c. chopped bean sprouts
1/2 c. finely chopped water chestnuts
2 green onions, finely chopped
4 c. finely shredded cabbage
2 T. soy sauce
1 T plus 1 t. cornstarch
1 – 16 oz. pkg. egg roll wrappers

Process food in a food processor until finely chopped. Cook pork in 2 T. peanut (sesame) oil over medium high heat for two minutes, until the meat crumbles. Add mushrooms, sprouts, water chestnuts and green onions, stirring constantly for 4 minutes. Stir in cabbage.

Combine soy sauce and cornstarch in a small bowl, stirring well. Add to meat mixture and cook 2-3 minutes until thick and bubbly.

Spoon 1/3 c. mixture in center of wrapper. Fold top corner and wrapper over filling, tucking tip of corner under filling. Fold left and right corners over filling. Lightly brush remaining corner with water. Tightly roll end toward remaining corner and gently press to seal.

Pour 2 c. oil in wok or dutch oven. Heat to 375 degrees. Fry egg rolls a few at a time for 2 minutes or until golden, turning once.

Yields 16 egg rolls.

From The Ultimate Southern Living Cookbook.

Groceries

• pork
• peanut or sesame oil
• mushrooms
• bean sprouts
• water chestnuts
• green onions
• cabbage
• soy sauce
• cornstarch
• egg roll wrappers