Weiyang Egg Rolls

Today's recipe comes from the China Kitchen, and is inspired by Weiyang, which is the ancient name of Chinese city Yangzhou.

Ingredients:

1 lb / 900g chinese cabbage (Napa)
2 stalks celery
1/2 lb / 450g cooked shrimp
1/2 lb / 450g cooked pork or chicken livers
10 water chestnuts
1/3 cup bamboo shoots
1 tsp. salt
1 tsp. sugar
Liberal dash pepper
1/2 tsp. light soy sauce
1/4 tsp. sesame oil
1 beaten egg
10 egg roll skins
3 cups oil

Directions:

Boil the cabbage and celery until very tender.

Drain and squeeze out any excess water.

Shred very finely and set aside to drain further.

Parboil the shrimp and fry or bake the pork, then mince both.

Shred the water chestnuts and bamboo shoots.

Mix all ingredients apart from the egg together.

Beat the egg. Wrap filling in egg roll skins and seal with the egg.

Heat oil in a wok or deep fat fryer to 375 degrees and drop in the egg
rolls.

When the skin turns light golden brown, remove from oil and drain.

When cool, drop again into hot oil and fry until golden brown.

This should Make 10 portions.