Lamb Egg Rolls With Sweet And Sour Sauce

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1/2 lb ground lamb
• 3/4 cup shredded cabbage
• 1/2 cup chopped celery
• 4 green onions, sliced
• 3 tablespoons vegetable oil
• 1/2 cup baby shrimp, chopped
• 1/2 cup water chestnut, chopped
• 1/2 cup bean sprouts, chopped
• 1 garlic clove, minced
• 2 -3 tablespoons soy sauce
• 1 teaspoon sugar
• 8 refrigerated egg roll wraps
• oil (for frying)
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon seasoning salt
• 1/2 cup vinegar
• 1/2 cup water
• 1 tablespoon maraschino cherry juice (optional)
• 1 teaspoon worcestershire sauce

Recipe

• 1 in a large skillet, cook lamb over medium heat until no longer pink; drain. remove lamb with a slotted spoon and set aside.
• 2 in the same skillet, stir-fry cabbage, celery and onions in oil until crisp tender.
• 3 add shrimp, water chestnuts, bean sprouts, garlic, soy sauce, sugar and reserved lamb; stir-fry 4 minutes longer or until liquid has evaporated.
• 4 remove from the heat.
• 5 position egg roll wrappers with a corner facing you.
• 6 spoon 1/3 cup lamb mixture on the bottom third of each wrapper. fold a bottom corner over filling, fold sides over filling toward center. moisten top corner with water; roll up tightly to seal.
• 7 in an electric skillet, heat 1 inches of oil to 375 degrees. fry egg rolls for 1-2 minutes on each side or until golden brown. drain on paper towels.
• 8 for sauce, combine the sugar, cornstarch and seasoned salt in a saucepan, gradually add the remaining ingredients.
• 9 bring to a boil; cook and stir for 2 minutes or until thickened. serve with egg rolls.