Egg Rolls

Egg rolls are expensive. They are always and extra $1.50-$2 on top of the meal. They are so good sometimes you want another. The refrigerated or freezer ones are never as crispy as a fresh egg roll.
It took a lot of practice but I got a recipe that produces flavorful, crispy and abundant egg rolls.

Egg Rolls
1 pkg egg roll wrappers
1/2 lb Ground Pork
1 carrot, shredded
1 1/2 c Cabbage, thinly shredded
1/3 c snow peas, julienned
1 celery rib, diced small
1/4 tsp garlic powder
1/4 ginger
1/8  Pepper
Soy sauce
sesame oil
rice wine
vegetable oil, for frying

1. Heat a skillet, add pork, garlic powder, ginger and pepper. Sauté until cooked and crumbled. Remove and set aside.

2. Reheat the skillet, add 1 T oil. Add the carrot, celery, and snow peas, season with garlic power, ginger and pepper. When softened add the cabbage.

3. Continue to saute, adding back the pork. Season with sesame oil, soy sauce and rice wine. Sauté together 1-2 minutes. set aside to cool.

4. Once cool, drain any liquid from the filling, it would make a soggier egg roll. Fill each egg roll wrapper with about 1\4 c filling. Follow the package instructions for rolling the egg roll. This usually means turning it to be a diamond. Folding the bottom over the filling. Then folding in the two sides and rolling up sealing at the top.

5. Fry in oil at 375 until crisp and golden. Remove to wire cooling rack over paper towels. Serve with sweet and sour sauce.