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Egg rolls

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Ingredients/Components

or 5 dried black mushrooms - 4 item
ground pork - 1/2 lb
salt - 1/2 tsp
cornstarch - 1/2 tsp
soy sauce - 1/2 tsp
dash of white pepper - 1 item
water - 8 c
, finely shredded - 1 head
vegetable oil - 2 Tbsp
shredded canned bamboo shoots - 1/4 c
cooked shrimp, finely chopped - 1/2 lb
finely chopped green onions tops too - 1/3 c
egg roll skins - 1 lb
egg, beaten - 1 item
Drain
+ 1 1/2 tsp - 3 Tbsp

How to make egg rolls:

Soak mushrooms in warm water until soft, about 30 minutes. Drain. Rinse in warm water; drain. Remove and discard stems; cut caps into thin strips. Mix pork, salt, cornstarch, soy sauce and white pepper. Cover and refrigerate about 20 minutes. Heat water to boiling in 4-quart pot. Add cabbage and heat to boiling; cover and cook 1 minute. Drain. Rinse with cold water until cabbage is cold. Drain thoroughly. Remove excess water by squeezing cabbage.

Heat wok until 1 or 2 drops of water bubbles and skitters when sprinkled in wok. Add 2 tablespoons vegetable oil. Rotate to coat sides. Add pork; stir-fry until pork is no longer pink. Add mushrooms and bamboo shoots; stir-fry 1 minute. Stir in cabbage, shrimp, green onions and 1 teaspoon salt and cool.

Place 1/2 cup pork mixture slightly below center of egg roll skin (cover remaining skins with dampened towel to keep pliable). Fold corner of egg roll skin closest to filling over the filling, tucking the point under. Fold in and overlap the two opposite corners. Brush fourth corner with egg; roll up enclosed filling to seal. Repeat with remaining egg-roll skins. (Cover filled egg rolls with dampened towel or plastic wrap to keep them from drying out.)

Heat vegetable oil (2-inches) in wok to 350°. Fry 4 or 5 egg rolls at a time until golden brown, turning 2 or 3 times for 2 or 3 minutes. Drain on paper towel. Serve with hot mustard and/or a sweet and sour sauce. Recipe for Hot Mustard Sauce follows. Makes 16 to 18 rolls.Hot M

Recipe categories: Appetizers, Poultry, Meat.

Rating:

Average rating: 3, total votes: 3

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