Egg Rolls

Ingredients

• 1 teaspoon rice wine
• 1 teaspoon salt
• 1 teaspoon dark sesame oil
• 1/2 lb. ground pork or chicken
• 3 tablespoons oil, divided (you will need more for frying)
• 1 tablespoon minced green onion
• 1 teaspoon minced garlic
• 1 cup finely shredded carrots
• 1 cup finely minced celery
• 4 cups slivered cabbage
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1 tablespoon soy sauce
• 1 teaspoon dark sesame oil
• 16 egg roll wrappers

Directions

1. Combine rice wine, 1 teaspoon of salt and 1 teaspoon of sesame oil. Add ground meat, mix well and set aside for 15 minutes.
2. Heat 2 tablespoons of oil in a large skillet or wok on high heat.
3. Add onion and garlic and cook until fragrant.
4. Add carrots, celery and cabbage and toss briskly so vegetables don't wilt.
5. Sprinkle with 1 teaspoon salt and 1/2 teaspoon sugar.
6. Push vegetables to side of pan.
7. Heat 1 tablespoon of dark sesame oil and stir fry meat.
8. Mix in vegetables.
9. Add soy sauce and sesame oil to mix well.
10. Drain mix in colander and let cool.
11. Fill each egg roll wrapper in the middle with about 2 tablespoons of cooled filling.
12. Follow directions on egg roll wrapper package to seal filling.
13. Deep fry a few egg rolls at a time at 350 deg F.
14. Drain on paper towels