Excellent Egg Rolls
20 sheets of egg roll skins
1 egg - beaten (for sealing the egg rolls)
6 cups oil for deep frying
4 T. Cooking oil
½ lb. Roast pork – shredded
½ lb fresh shrimps – cleaned and diced
2 t. Minced garlic
1 t. Minced ginger root
4 C. Cabbage – shredded (regular or napa – regular is preferred)
1 ½ C. Celery – shredded
1 C. Bamboo shoots – shredded
1 oz. Chinese dried black mushrooms, soak til soft, shredded (½ C)
4 C. Fresh bean sprouts, rinsed and dried
4 T. Thin soy sauce
1 T. Chinese rice wine
1 T. Sugar
2 t. Sesame oil
1 t. Salt
¼ t. White pepper
1 T. Corn starch dissolved in 1 T. water.
To cook and assemble:
Set wok over high heat, add 2 T. oil, add shrimp and pork and stir-fry for 2 minutes or until shrimp turns pink – remove.
Heat wok again, add 2 T. oil, garlic, ginger root, and roasted pork.
Stir-fry for 2 minutes then add vegetables and stir-fry for 1 minute.
Add in all seasonings, mix well, cover and cook 2 minutes more.
Return shrimp mixture to the wok and also add the bean sprouts at thsi time. Stir-fry for 1 minute, then stir in cornstarch to thicken.
Remove from wok and set aside to cool.
Place an egg roll skin with one corner facing toward you.
Take a small handful of the filling and squeeze out excess moisture.
Take ¼ C. in hand, and shape into a cylinder about 4-inches long.
Place the filling toward the lower center the egg roll skin.
Lift the lower corner and bring it over the filling; tuck the point under it. Bring the right and left side flaps over the top, brush remaining triangle with beaten egg. Roll the wrapper into an even cylindrical package.
One can use a deep fryer to cook these in or follow the directions below for cooking in a wok:
Set wok over high heat, add 6 cups of oil and heat until a haze forms.
Set heat to medium high, place 5 or 6 roll in at a time and deep fry for 4 minutes or until golden brown.
Can freeze and reheat from frozen state (375° for 15 – 20 minutes)
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