Chinese Egg Rolls with Pork

Meal type	Appetizer
Region	Chinese
From book	Adapted from A Medley of Memories: Recipes and Remembrances

These Chinese egg rolls with pork are amazing! The filling consists of marinated pork, onions, green bell pepper, celery, and mung bean sprouts.

Ingredients

Step 1
Marinate the sliced pork with soy sauce and cornstarch for 30 minutes. Heat 1/2 cup oil in pan; stir-fry pork until well done; remove pork with slotted spoon and set aside.
Step 2
In the oiled pan, add the onion, celery, green bell pepper, soy sauce, salt, and black pepper; stir-fry 2 minutes. Add pork and bean sprouts to the pan and cook for another minute over high heat. Stir in 3 tablespoons flour paste and cook until thickened. Remove from heat and allow the filling to cool to room temperature before wrapping the egg rolls.
Step 3
Place 2 tablespoons filling on each wrapper, about 1 inch from the edge that is towards you, roll once; brush left and right corners with egg wash or remaining flour paste. Then fold left and right sides toward center. Continue rolling into a tight roll. Brush outer corner with egg wash or flour paste and stick to seal.
Step 4
Heat 4 cups oil over medium-high heat and deep fry egg rolls in batches until golden brown. Be careful not to overcrowd the pot as this will lower the temperature. Remove the egg rolls using tongs or a slotted spoon, and place on a paper towel-lined baking sheet or pan. If your not serving the egg rolls immediately, place in the oven on warm setting. Serve with Chinese hot mustard and duck sauce.