Beach Bum Egg Rolls=032510

Beach Bum Egg Rolls

3 tbsp. soy sauce
2 tbsp. dry sherry
1 tsp. salt
1 tsp. sugar
1/4 tsp. pepper
1 lb. pork boneless steak, cut into 1 x 1/4 inch pieces
3 c. finely shredded cabbage
1 can bamboo shoots, drained and chopped
1 can mushroom stems and pieces, drained
6 med. green onions, sliced
1/4 tsp. salt
1 tbsp. cornstarch
1 lb. egg roll wrapper skins (16-18)

Mix soy sauce, salt, sugar and pepper; pour on pork pieces. Let stand, stirring occasionally for 5 minutes. Drain well, reserving marinade. Cook and stir pork in 1 tablespoons oil in 10 inch skillet until light brown, about 4 minutes. Remove pork to large bowl. Stir fry cabbage, bamboo shoots, mushrooms, and onions in 1 tablespoon oil in same skillet 2 minutes. Sprinkle with 1/4 teaspoon salt. Add to pork.

Heat cornstarch and marinade to boiling in skillet, stirring constantly. Boil and stir 1 minute. Return pork and vegetables to skillet. Boil and stir 1 minute; cool 5 minutes. Heat oil (1 1/2 to 1 3/4 inches) to 400 degrees in deep fat fryer. Place filling on each wrapper. Fry until brown. Drain. To fill egg rolls, place 2-3 tablespoons of filling on each wrapper. Fold the lower corner of the wrapper in over the filling. Fold in sides, forming an envelope; moisten top cover. Roll up from bottom; seal, fry sealed sides down first.