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1
Mix together soy sauce, water, garlic and lemon juice.
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2
Add the chicken and pork.
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3
Cover tightly and marinate overnight.
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4
Roast the chicken and the pork together in a 350F oven until done.
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5
The chicken takes about an hour.
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6
The pork takes about an hour and a half.
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7
When cool, cut meat into matchstick pieces.
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8
Set aside.
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9
In a wok or deep frying pan, warm the oil.
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10
Over medium heat add the celery, cabbage, onions and mushrooms.
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11
Stir-fry until celery and onions are tender.
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12
Add chicken and pork.
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13
Stir until heated through.
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14
Add soy sauce, salt and pepper to taste.
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15
Remove this mixture from heat.
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16
Stir in bean sprouts.
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17
When working with egg roll wrappers, be sure to cover them with a damp cloth to prevent them from drying out.
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18
To fill each roll, mound about 2 heaping tbsp.
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19
of filling just below the center of the egg roll.
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20
Fold bottom corner up over filling to cover, then fold in the two outside corners.
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21
Roll closed, sealing shut with a bit of egg white.
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22
Put oil in a wok or large pan to a depth of approximately 2 inches, deep enough to cover the egg rolls.
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23
Over medium-high heat, warm the oil and carefully add the egg rolls, one at a time.
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24
Deep-fry approximately 2 to 3 minutes, until golden brown on both sides, turning once.
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25
May be kept warm in 200F oven until serving time.
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26
Serve with dipping sauce.
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27
Dipping sauce: Combine soy sauce, mustard, garlic powder, vinegar and brown sugar.
