Ingredients
1 medium head cabbage, shredded3 celery ribs, chopped1 can (8 ounces) bamboo shoots, drained and chopped1 can (8 ounces) sliced water chestnuts, drained and chopped5 green onions, chopped2 tablespoons canola oil1 to 2 garlic cloves, minced2-1/4 cups diced cooked chicken breasts2 cups diced cooked pork1/4 cup chicken broth1/4 cup soy sauce1/4 teaspoon salt1/4 teaspoon pepper2 packages (16 ounces each) egg roll wrappers1 egg, lightly beatenAdditional oil for deep-fat fryingSAUCE:1-1/2 cups unsweetened pineapple juice3/4 cup cider vinegar1/2 cup packed brown sugar1 tablespoon soy sauce1/8 to 1/4 teaspoon white pepper3 tablespoons cornstarch2 tablespoons cold water
Preparation
In a large nonstick wok, stir-fry the cabbage, celery, bamboo shoots, water chestnuts and onions in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, pork, broth, soy sauce, salt and pepper. Cook and stir for 1 minute or until heated through.
Position an egg roll wrapper with one point toward you. Place about 1/4 cup meat mixture in the center. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with beaten egg; press to seal. Repeat with remaining wrappers and filling.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry egg rolls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels.
In a saucepan, combine the first five sauce ingredients. Bring to a boil. Combine the cornstarch and cold water until smooth; stir into boiling mixture. Cook and stir for 2 minutes or until thickened. Serve warm with egg rolls.
