Pork Rolls FILLING: 4 Tbsp. Fat (oil, lard, tallow or butter) 1 lb.ground Pork 2 tsp. Ginger paste 4 Scallions minced 4 cups Napa Cabbage chopped 4 stalk Celery, finely chopped 2 cups Bean Sprouts (mung) 6 Tbsp. Soy Sauce (coconut aminos) 4 tsp. Rice Wine Vinegar 2 tsp. Sugar 1/2 tsp. Salt 6 tsp. Cornstarch mixed w/ 1/2 cup cold water WON TON SKINS 2 Package Small Wonton Skins 1 egg, beaten (for sealing) 2 cups Oil, Lard or Tallow for frying PREPARATION: Heat fat in pan and stir-fry pork and ginger until pork is done. Set aside, In same pan, stir fry scallions, cabbage and celery for 5 minutes. Add the bean sprouts then add the pork. In a bowl, whisk together soy sauce, rice vinegar, sugar, salt and then add the cornstarch mixture. Add sauce to the pork mixture and heat and stir until it thickens, Place 1 tablespoon of the mixture in center of a wonton skin. Fold top corner of skin over filling tucking tip of corner under filling: fold like a burrito. Lightly brush remaining corner with beaten egg. Tightly roll filled end toward the remaining corner and gently press to seal. Deep-fry a few at a time in lard, oil, tallow at 300 until light brown and crispy. Personally find it easier to work with after mixture refrigerates over night, but generally have to make a batch to satisfy the family, 😂. Egg rolls can be frozen after fried and cooled. #foodstr