Pot Sticker Egg Rolls

Recipe by Lee in Texas
READY IN: 50mins




  • Heat 1 tbsp oil in a wok over medium high heat.
  • When hot add all vegetables and stir fry for two minutes.
  • Add shrimp and crab and continue cooking for two more minutes.
  • Make cooking sauce of 1 tsp sherry, 1 tsp soy sauce, 1 tsp sesame oil, dash of sugar, dash of salt and 1/2 tsp corn starch.
  • Add to shrimp mixture and cook until sauce bubbles and thickens.
  • Set aside to cool Roll 2 tbsps of the filling in an egg roll wrapper and fold up sealing the edge with egg whites.
  • Spray a skillet liberally with cooking spray, and heat to medium high.
  • Place egg rolls in skillet six at a time and brown on all sides (about 10 minutes).
  • Add 1/2 cup chicken broth, reduce heat to low and cover steaming 10 minutes.
  • Uncover and serve with chinese mustard.