From "Madame Wong's Long-Life Chinese Cookbook", by S. T. Ting Wong
According to "Madame Wong",
"The original name of this snack was Spring Roll. In China, it is usually served for the New Year because it is shaped like a 10-ounce gold bar, the symbol of wealth. Whenever it is offered to guests we say, "May you have prosperity for the coming year.""
Pork:
2 T oil
1/2 teaspoon ginger, minced
1 scallion, minced
1/2 pound lean ground pork
1 teaspoon oil
1 teaspoon cornstarch
1 T light (regular) soy sauce
1 t sugar
Shrimp:
1/2 cup minced fresh shrimp
1/2 t salt
1/2 t cornstarch
1 T dry sherry
Vegetables:
2 T oil, divided
1/2 head napa cabbage, shredded
1/4 c bamboo shoots, shredded
1/4 c dried shitake mushrooms
1/4 c celery, shredded
1/2 pound bean sprouts
1 t salt
1 T light (regular) soy sauce
20 egg roll wrappers*
1 T cornstarch, dissolved in 2 T water
Oil for frying
Soak dried mushrooms in boiling water for 20 minutes. Discard stems. Shred and set aside.
Pork:
Mix pork with 1 teaspoon oil and 1 teaspoon cornstarch.
Heat 2 T oil in wok. Stir-fry ginger and scallion 1 minute. Add pork.
Stir-fry until no longer pink. Add 1 T soy sauce and 1 t sugar.
Stir-fry 1 minute. Remove and set aside.
Shrimp:
Mix shrimp with 1/2 t salt and 1/2 t cornstarch. Stir-fry quickly just until color changes.
Add sherry, stir-fry 30 seconds. Remove and set aside.
Vegetables:
Heat 2 T oil in wok. Stir-fry all veggies except bean sprouts for 1 minute.
Add pork, shrimp, and bean sprouts to vegetables in wok. Add 1 t salt and 1 T soy sauce.
Stir-fry until thoroughly heated and well-mixed.
Pour filling into a colander and set aside to drain and cool.
--- Filling can be prepared in advance up to this point. Refrigerate. ---
Put approx. 2 heaping T of filling on each wrapper. Roll into envelopes about 4 inches long and 1 inch wide.
Seal with dissolved cornstarch.
Here's a good video of the rolling technique, although I use a LOT more filling!
Fry egg rolls in enough oil to come 1/2-way up the sides, at 375 degrees, until golden brown.
* Look for "Spring Roll Wrappers" which are usually thinner and crispier than egg roll wrappers.
The Johnson Family Cookbook