Eggrolls II

12 eggroll skins
4 Tbsp. peanut oil
1 tsp. salt
1 cup shredded roast pork
1 cup finely chopped cooked shrimp or crab meat
1 1/2 cups finely shredded celery
1 1/2 cups finely chopped green onion (white and some green)
1 1/2  cups finely chopped water chestnuts
2 cups shredded bamboo shoots
3 tsp. soy sauce
2 tsp. sugar
Salt and pepper to taste (if necessary)
Beaten egg

Prepare all ingredients.  Heat a large skillet or wok and add oil and salt.  When oil begins to smoke, add pork and shrimp--stir fry 2 minutes.  Add celery, onions, water chestnuts, and bamboo shoots.  Stir fry 5 minutes.  It may be necessary to reduce heat during this step.  Add soy, sugar, salt, and pepper; mix thoroughly and fry another 2 minutes, stirring deeply and constantly.  Remove to large colander and mix again until all ingredients are evenly distributed. Let drain and cool.

FOLDING EGGROLLS--Place eggroll skins on a flat surface with one point toward you.  Spoon 3 tablespoons of filling in center of skin; hold filling together.  Fold nearest point of skin over filling and brush edges with beaten egg.  Fold both sides toward center and roll close and fairly tight.  Brush final point with egg and fold around roll, sealing well.  Rolls should be about 4 inches long and 1 to 2 inches in diameter.  Repeat until all filling is used.

FRYING EGGROLLS--Deep fry to a golden brown in oil heated to 350 degrees.  Drain on paper towels. If eggrolls are not to be eaten immediately, fry to light brown.  They may be stored in the refrigerator for several days, brought to room temperature and fried to complete cooking when ready for use.  Cut each roll in 3 pieces before serving if you wish.

I took an oriental cooking class from Jim Bullard, who was married to my friend Lacy Bullard.  This is his recipe.  These eggrolls are better than any you’ll find in a Chinese Restaurant.