Cindi's Egg Rolls

Domestic Goddess's Note:

These are "the best" egg rolls ever. Leave out the meat, and make them vegetarian.

• Total Time: 1 hrs 5 mins
• Prep Time: 35 mins
• Cook Time: 30 mins

Ingredients:

Serves: 20

Yield: 25.0 egg rolls

• 1 lb pork steak, but the pork meat cut into thin strips (fat trimmed away) or 1 lb ground beef or 1 lb seasoned pork sausage or 1 (8 ounce) package precooked shrimp (small or medium size)
• 1 head cabbage , shredded
• 1 large carrot , shredded
• ½-1 green bell pepper , cut into thin strips
• 1 medium onion , chopped
• 3 cloves minced garlic
• 3 teaspoons shredded gingerroot
• 1 ½-2 packages egg roll wraps
• vegetable oil (for deep frying)
• 1 tablespoon cornstarch
• 2 tablespoons soy sauce
• 1 ½ tablespoons grandma molasses ("ROBUST FLAVOR")
• jarred sweet and sour sauce (for dipping)
• 1 small bowl water (for sealing egg rolls)

Directions:

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. Remove pork steak, and set aside on paper towels; finish removing cooked fat from wok or skillet.
3. In a large bowl toss together, cabbage, carrots, green peppers, onions, garlic and ginger root.
4. In the same wok or skillet, (over medium-high heat) add 2 Tbsp vegetable oil.
5. Stir fry 1/3 to 1/2 of the vegetables, for 3-4 minutes.
6. Remove and set aside to a large heat-proof bowl.
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. In a cup, combine the cornstarch, soy sauce and molasses; mixing thoroughly.
9. Add to the large bowl of vegetables; mixing well.
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. 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. You'll need the small bowl of warm water to help seal the edges of the egg rolls together.
13. In a deep fryer, add the vegetable oil, set your fryer to 375 degrees.
14. When hot, fry several egg rolls at a time; until lightly golden brown (turning frequently).
15. Drain on paper towels.
16. Serve with the sweet and sour sauce.
17. Makes about 20-25 egg rolls (maybe more).
18. Note: If using ground beef or ground pork, cook the meat first in a seperate skillet, and drain thoroughly on paper towels.