1 tablespoon flour + 1 tablespoon water, mixed together
Peanut oil for frying, 1-2 cups
Instructions
Cover the mushrooms with water and let soak 1 hour. Drain and mince.
Mix the pork in a bowl with cornstarch, soy sauce, garlic, ginger, sugar, salt, pepper. Set aside.
Heat oil in a large skillet or wok. Saute the celery and onion over high heat 60 seconds. Add pork mix and saute, stirring quickly until pork is cooked and in fine crumbles. Lift mixture out of the skillet and spread onto a platter to cool, leaving liquid in the skillet.
Add a little more oil if necessary and add cabbage to the skillet. Saute 2 minutes until softened.
Turn off the heat and mix in the flour, water chestnuts and mushrooms. Transfer to a bowl.
Refrigerate meat and cabbage mixtures until cool. Combine when ready to make eggrolls.
Place a wrapper in front of you, one corner pointed at you. Keep the stack of remaining wrappers on a plate covered with a damp towel so they don’t dry out.
Spoon about 1/4 cup mixture into the center of the wrap and shape into a rectangle about 3 inches long.
Fold the bottom corner up and over the filling, then fold in the sides over that. Gently pack the mixture inside.
Rub some of the flour + water slurry along the edges of the top corner and roll the egg roll closed to seal.
Place on a plate, seam side down, as you roll them. Don’t roll more than you are able to fry in 10-15 minutes or the filling will begin to soak through the wrappers.
Heat 1/2″ oil in a heavy skillet to about 365F.
Frey egg rolls 1-2 minutes on each side until golden brown.
Drain rolls upright in a bowl lined with paper towels.
Notes
Warm filling also makes a great filling for lettuce wraps!