Cindi's Egg Rolls

Ingredients

• 1 lb pork steak, but the pork meat cut into thin strips (fat trimmed away) or ground beef or seasoned pork sausage or

  1 (8 ounce) package precooked shrimp (small or medium size)

• 1 head cabbage, shredded
• 1 large carrot, shredded
• 1/2-1 green bell peppers, cut into thin strips
• 1 medium onion, chopped
• 3 cloves minced garlic
• 3 teaspoons shredded gingerroot
• 1 1/2-2 packages egg roll wraps
• vegetable oil (for deep frying)
• 1 tablespoon cornstarch
• 2 tablespoons soy sauce
• 1 1/2 tablespoons grandma molasses ("ROBUST FLAVOR")
• jarred sweet and sour sauce (for dipping)
• 1 small bowl water (for sealing egg rolls)

Directions

1. 1

   In a wok or 12-inch skillet, (along with 2 Tbsp. vegetable oil) over medium-high heat; stir fry pork steak 3 minutes.

2. 2

   Remove pork steak, and set aside on paper towels; finish removing cooked fat from wok or skillet.

3. 3

   In a large bowl toss together, cabbage, carrots, green peppers, onions, garlic and ginger root.

4. 4

   In the same wok or skillet, (over medium-high heat) add 2 Tbsp vegetable oil.

5. 5

   Stir fry 1/3 to 1/2 of the vegetables, for 3-4 minutes.

6. 6

   Remove and set aside to a large heat-proof bowl.

7. 7

   Finish stir frying the remaining vegetables in 2 Tbsp vegetable oil; for 3-4 minutes over medium-high heat, and again add to the heat proof bowl with the other slightly-cooked vegetables.

8. 8

   In a cup, combine the cornstarch, soy sauce and molasses; mixing thoroughly.

9. 9

   Add to the large bowl of vegetables; mixing well.

10. 10

    Add either the cooked pork steak, cooked ground beef, cooked ground pork or precooked shrimp to the bowl of vegetables too; and stir.

11. 11

    Follow the instructions on the back of the egg roll wrapper package, (on how to rool them up) by using 2 to 3 Tbsp of meat-vegetable mixture for the filling.

12. 12

    You'll need the small bowl of warm water to help seal the edges of the egg rolls together.

13. 13

    In a deep fryer, add the vegetable oil, set your fryer to 375 degrees.

14. 14

    When hot, fry several egg rolls at a time; until lightly golden brown (turning frequently).

15. 15

    Drain on paper towels.

16. 16

    Serve with the sweet and sour sauce.

17. 17

    Makes about 20-25 egg rolls (maybe more).

18. 18

    Note: If using ground beef or ground pork, cook the meat first in a seperate skillet, and drain thoroughly on paper towels.