Pork Egg Rolls With Sweet and Sour Sauce

From Taste of Home.

• Ready In: 35 mins
• Serves: 8

Ingredients

• 1⁄2 lb ground pork
• 3⁄4 cup  shredded cabbage
• 1⁄2 cup  chopped celery
• 4  green onions, sliced
• 3  tablespoons  vegetable oil
• 1⁄2 cup baby shrimp, chopped
• 1⁄2 cup water chestnut, chopped
• 1⁄2 cup bean sprouts, chopped
• 1  garlic clove, minced
• 2 -3  tablespoons soy sauce
• 1  teaspoon sugar
• 8  refrigerated  egg roll wraps
•  oil (for frying)

• Sweet and Sour Sauce

• 1  cup sugar
• 2  tablespoons cornstarch
• 1  teaspoon seasoning salt
• 1⁄2 cup white vinegar
• 1⁄2 cup water
• 1  tablespoon maraschino cherry juice (optional)
• 1  teaspoon Worcestershire sauce

Directions

1. In a large skillet, cook pork over medium heat until no longer pink; drain. Remove pork with a slotted spoon and set aside.
2. In the same skillet, stir-fry cabbage, celery and onions in oil until crisp tender.
3. Add shrimp, water chestnuts, bean sprouts, garlic, soy sauce, sugar and reserved pork; stir-fry 4 minutes longer or until liquid has evaporated.
4. Remove from the heat.
5. Position egg roll wrappers with a corner facing you.
6. Spoon 1/3 cup pork mixture on the bottom third of each wrapper. Fold a bottom corner over filling, fold sides over filling toward center. Moisten top corner with water; roll up tightly to seal.
7. In an electric skillet, heat 1 inches of oil to 375 degrees. Fry egg rolls for 1-2 minutes on each side or until golden brown. Drain on paper towels.
8. For sauce, combine the sugar, cornstarch and seasoned salt in a saucepan, gradually add the remaining ingredients.
9. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with egg rolls.