Egg Rolls - 4 Recipe - Cooking Index
Egg Rolls - 4 Recipe - Cooking Index
| 5 | Dried black mushrooms (medium) | |
| 1/2 lb | 227g / 8oz | Ground pork |
| 1 1/2 teaspoons | 7.5ml | Salt |
| 1/2 teaspoon | 2.5ml | Cornstarch |
| 1/2 teaspoon | 2.5ml | Soy sauce |
| 1 | White pepper | |
| 1 | Green cabbage - finely shredded (2-1/2 lb) | |
| 2 cups | 474ml | Vegetable oil |
| 1/4 cup | 59ml | Shredded canned bamboo - shoots |
| 1/2 lb | 227g / 8oz | Cooked shrimp - chopped |
| 1/3 cup | 20g / 0.7oz | Finely chopped green - onions (with tops) |
| 1 teaspoon | 5ml | Five-spice powder |
| 1 | Egg roll - skins (1 lb) | |
| 1 | Egg - beaten | |
| 1/4 cup | 59ml | Hot dry mustard |
| Red Sweet and Sour Sauce | ||
| 1/2 cup | 118ml | Red wine vinegar |
| 1/2 cup | 118ml | Catsup |
| 1/3 cup | 65g / 2.3oz | Sugar |
| 15 | Red pepper sauce |
Soak the mushrooms in warm water until soft, approx. 30 minutes.; drain. Rinse in warm water; drain. Remove and discard stems. Cut caps into thin strips. Set aside. Mix pork, 1/2 tsp. of salt, the cornstarch, soy sauce, and pepper. Cover and refrigerate approx. 20 minutes.
Heat 2 qts. water to boiling in Dutch oven; add the cabbage. Heat again to boiling; cover and cook 1 minutes.; drain. Rinse w/ cold water until cabbage is cold. Drain thoroughly; remove excess water by squeezing cabbage.
Heat wok until 2 drops water bubble and skitter when sprinkled in wok. Add 2 tbs. of the oil and rotate to coat sides. Add seasoned pork; stir-fry until pork is no longer pink. Add the mushrooms and bamboo shoots; stir-fry 1 minutes.
Stir in cabbage, shrimp, green onions, remaining 1 tsp. salt, and the five spice powder; cool. Place 1/2 cup of egg roll filling slightly below the center of an egg roll skin. Cover the remaining skins w/ a dampened towel to keep them pliable.
Fold the corner of skin closest to filling over, tucking the point under the filling. Fold in and overlap the two opposite corners. Brush fourth corner w/ egg and roll up to seal. Repeat w/ remaining skins. Cover the filled rolls w/ a dampened towel or plastic wrap to prevent dry- ing out. Pour remaining oil in a wok to a depth of 2 in. and heat to 350F. Fry four or five rolls at a time for 2-3 minutes. until golden brown, turning 3 times. Drain on paper towel and keep hot.
Meanwhile, stir the mustard w/ 3 tbs. plus 1-1/2 tsp. cold water until smooth. Let stand 5 minutes. before serving. Serve the egg rolls with the hot mustard and Red Sweet and Sour Sauce.
RED SWEET and SOUR SAUCE: Mix all ingredients in small bowl. Serve now or cover and refrigerate.
Source:
LEEANN CHIN
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