Lamb/shrimp Egg Rolls

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 8 ounces bean sprouts
• 8 ounces shrimp
• 8 ounces lamb
• 4 cups celery (finely diced)
• 3 large mushrooms (diced)
• 1 tablespoon soy sauce
• 1 tablespoon mirin rice wine
• 2 teaspoons salt
• 1/2 teaspoon sugar
• 1 teaspoon cornstarch
• 2 tablespoons water
• 3 tablespoons vegetable oil
• 1 egg (beaten)

Recipe

• 1 dice meat and/or shrimp. heat 1 tbs vegetable oil over high in a skillet. stir fry lamb 2 minutes or until not reddish. add soy sauce, rice wine, sugar, shrimp mushrooms. stir fry another minute. remove from pan and set aside in a bowl.
• 2 heat 2 tbs vegetable oil in pan. add celery and stir fry for 5 minutes. add salt and bean sprouts and mix. add lamb/shrimp mixture. stir together and cook over medium heat until liquid boils. there should be 2-3 tbs liquid remaining. if more, remove some.
• 3 combine corn starch with 2 tbs of water or broth. add to meat/veggies. stir and cook until liquid thickens and glazes ingredients.
• 4 fill egg roll wrappers with filling (about 1-2 tbs per wrapper). fold and seal with beaten egg.
• 5 deep fry (375 degrees f.) in small batches until golden brown (60-90seconds) drain on paper towel.