Homemade Egg Rolls

Happy New Year!!

I rang in the new year with some homemade eggrolls - the first time I had ever made those myself. Judging by the ravings of my husband and our guests, they turned out great.

The recipe I have calls for pork and shrimp, but I just used shrimp.  Here's the recipe and the preparation info:

Sweet and Sour Sauce:                                               
2/3 cup sugar                                                             
3/4 cup water                                                            
1T. white vinegar                                                         
1T. ketchup                                                                
1 dash soy sauce                                                           
                                                                                 
Egg Rolls:                                                                   
1 tsp peanut oil, plus for frying                                     
1 pork tenderloin about 1 lb. cut into                          
very small pieces                                                         
1 clove garlic, minced                                                
1 lb. small shrimp, roughly chopped                           
2 cups shredded green cabbage                                
4 oz. mushrooms, chopped
1/4 cup shredded carrots
1/2 cup diced onion
1/4 cup finely chopped celery
1/2 tsp. salt
1 T. soy sauce
1 T. dry sherry
1/2 tsp. sugar
1 egg, lightly beaten
1 pkg. egg roll wrappers


1. Put sauce ingredients in small pot and bring to a boil.  Remove from heat.
2. Heat large fry pan over med.-high heat.  Add 1 tsp. oil, pork and garlic; cook 5 min.; remove to strainer.  Add shrimp, cook 3-4 min.; remove to strainer.  Add vegetables; cook until crisp-tender.  Add remaining ingredients (except wrappers), mix well.  Drain well in strainer.  Transfer to a large bowl to cool slightly.
3. Place 2 tablespoonfuls mixture in center of wrapper and roll.
4. Heat 1 inch of oil in large fry pan over med.-high heat.  Fry egg rolls in batches, about 1 min. per side.  Drain on plate lined with paper towels.  Place sauce in dipping bowl and enjoy!