Egg Rolls Recipe - Cooking Index
Egg Rolls Recipe - Cooking Index
| 2 tablespoons | 30ml | Vegetable oil |
| 1 lb | 454g / 16oz | Ground pork |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/2 cup | 31g / 1.1oz | Minced yellow onions |
| 1 tablespoon | 15ml | Chopped garlic |
| 1 lb | 454g / 16oz | Bok choy - shredded |
| 1/2 lb | 227g / 8oz | Medium shrimp - peeled, deveined, |
| And chopped | ||
| Soy sauce - to taste | ||
| 1/4 cup | 59ml | Sake |
| 1 tablespoon | 15ml | Sugar |
| 1 lb | 454g / 16oz | Fresh bean sprouts - washed, patted dry |
| 1/4 cup | 15g / 0.5oz | Chopped green onions, green part only |
| 20 | (6-inch) Egg roll wrappers | |
| 1 | Egg - beaten | |
| Oil - for frying | ||
| Emeril's Essence - see * Note | ||
| 1 cup | 237ml | Sweet and sour sauce |
| 1/2 cup | 118ml | Mustard sauce |
* Note: See the "Emeril's Essence Information" recipe which is included in this collection.
Preheat the fryer.
In a wok heat the oil. When the oil is hot, add the pork. Season with salt and pepper. Stir fry for 3 minutes. Add the onions and garlic, continue to cook for 2 minutes. Add the cabbage and shrimp. Season with salt and pepper. Stir fry for 1 minute. Season with the soy sauce, sake and sugar. Add the sprouts and green onions and mix thoroughly. Remove from the heat and cool completely.
To assemble, spoon about 1/4 cup of the filling in a rectangular shape on the center of each wrapper. Fold in the ends toward the center about 1/4-inch. Then, beginning at the bottom, roll up the wrapper, like a jelly roll, using a little of the egg wash to seal the end tightly. Repeat until all of the egg rolls are done.
Fry the egg rolls in batches until golden brown, stirring occasionally for overall browning, about 2 to 3 minutes. Remove from the oil and drain on paper towels. Season the egg rolls with Emeril's Essence. Serve warm with the two sauces.
This recipe yields 10 servings - 2 per person.
Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B26 broadcast 04-08-1998) - Downloaded from their Web-Site - http://www.foodtv.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.