Shrimp And Pork Egg Rolls

Directions

1. Reserve 1 tbsp egg. Mix remainder flour, salt, and water with fork till all dry ingredients are moistened. Knead till smooth. Wrap in plastic wrap. Chill 30 to 40 min. Heat 3 tbsp oil in large frying pan over high heat. Add in pork. Cook, stirring till meat loses its color. Add in shrimp. Cook 1 minute. Add in vegetables and seasonings. Cook 2 min, stirring often. Sprinkle with cornstarch. Mix well. Stir in soy sauce. Cook 1 minute. Put into a colander set in bowl. Cool completely.Divide dough into thirds. Roll each piece into 12" square on surface sprinkled with cornstarch. Trim edges. Cut into 4 squares. Place 1 square with a corner pointing toward you. Put 2 to 3 tbsp cooled filling on dough, slightly off center. Brush edges of dough with reserved egg. Fold the corner nearest to you, up and over the filling. Fold the left hand corner over, then fold over the right one. Roll toward top corner to create cylinder.
2. Repeat with rest of squares. Cover with damp cloth till ready to use. Heat 2" depth oil or possibly shortening to 375 degrees in deep, heavy pan or possibly in a frying pan. Cook rolls 3 or possibly 4 at a time, till crisp and golden brown. Drain. Serve with hot mustard. Serves 12.