The Corner Store Online

www.thecornerstoreonline.ca

e-Mail: info@thecornerstoreonline.ca

March 2007

Egg Rolls 4 cups shredded cabbage or bean sprouts 2 cups celery, shredded 1 medium onion, shredded 1/4 tsp. pepper 1/2 tsp. sugar 1 tsp. salt 1/2 tsp. MSG (optional) 3 tsp. Wong wing Soy sauce 3 tsp. peanut oil 1 lb. minced port, sauteed 1 cup fresh chopped shrimp (option) 1/2 cup sliced mushrooms (optional) 2 egg whites (for sealing edges of pastry) Mix all vegetables together, then remove excess juices. Add seasoning and other ingredients, mixing well but lightly. Place 2 tablespoons of the mixture on each sheet of pastry. Moisten all around edges with the egg white. Fold front and back over to overlap at middle. Press both ends to close, making sure all edges are properly sealed. Deep fry in vegetable oil until golden brown, turning occasionally. Serve with Wong Wing Chinese plum sauce.