Mandarin Egg Roll

Recipe Ingredients

1 1/2 cups	355ml	Dried black mushrooms
5 1/4 cups	1244ml	Vegetable oil
1/2 teaspoon	2.5ml	Crushed fresh garlic
1/2 teaspoon	2.5ml	Crushed ginger root
1/2 cup	31g / 1.1oz	Cooked ground pork
1 tablespoon	15ml	Cooking wine
1/2 cup	118ml	Cooked shrimp
1 cup	237ml	Shredded bamboo shoots
1 cup	160g / 5.6oz	Bean sprouts
1 cup	110g / 3.9oz	Shredded celery
1		Scallion - shredded
1 teaspoon	5ml	Sesame seed oil
		Salt and white pepper
8		Rice-flour egg roll wrappers
1		Egg white - lightly beaten

Recipe Instructions

Soak the mushrooms in hot water 15 minutes. Drain, cut off tough stems and shred to make 1/2 cup. Place 1/4 cup oil in a wok over high heat until hot.

Add the garlic, ginger and pork. Stir-fry 2 minutes. Add the cooking wine and shrimp and stir-fry 2 minutes.

Add the mushrooms and remaining vegetables and stir-fry 2 minutes. Add the sesame seed oil and salt to taste. Mix.

Drain off excess liquid and set the vegetable mixture aside. In a clean wok, heat 5 cups vegetable oil to the boiling point, about 400F.

Working with one at a time, lay the egg roll wrappers on the counter and place 1/8 of the reserved vegetable mixture on one end of each.

Moisten the edges of the wrapper w/ the egg white and roll the wrapper, tucking in the ends at both sides of wrapper as you roll. Deep-fry the egg roll about 5 to 10 minutes. Remove from oil and drain on paper towels.

Source:
PEKING GARDEN EAST

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