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1
Mix together, soy sauce, water, garlic and lemon juice.
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2
Add in 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 350 degree oven till done.
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5
The chicken should be cooked in about 1 hour.
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6
The pork takes about an hour and a half.
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7
When cold, cut into matchstick pcs and set aside.
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8
Meanwhile, in a wok, or possibly deep sided frying pan, heat the oil on medium heat.
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9
Stir in the celery, cabbage, onions and mushrooms.
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10
Stir fry till celery and onions are tender.
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11
Add in chicken and pork.
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12
Stir till heated through.
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13
Add in soy sauce, salt and pepper to taste.
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14
Remove from heat and stir in the bean sprouts.
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15
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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16
To fill each roll, mound about 2 heaping Tbsp.
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17
of filling just below the center of the egg roll.
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18
Fold bottom corner up over filling to cover, then mix in the two outside corners.
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19
Roll closed, sealing shut with a bit of egg white.
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20
Put oil in a wok or possibly large pan to a depth of about 2 inches - deep sufficient to cover the egg rolls.
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21
Over medium-high heat, hot the oil and carefully add in the egg rolls, one at a time.
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22
Deep fry about 2-3 min, till golden on both sides, turning once.
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23
May be kept hot in 200 degree oven till serving time.
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24
Serve with dipping sauce.
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25
DIPPING SAUCE: Combine soy sauce, mustard, garlic pwdr, vinegar and brown sugar.
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26
NOTE: Egg rolls may be frzn after frying and cooled.
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27
Reheat in oven to serve.
