| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains, Eggs |
Chinese |
Chinese, Meats, Appetizers |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Dried black mushrooms |
| 5 1/4 |
c |
Vegetable oil |
| 1/2 |
ts |
Crushed fresh garlic |
| 1/2 |
ts |
Crushed ginger root |
| 1/2 |
c |
Cooked ground pork |
| 1 |
tb |
Cooking wine |
| 1/2 |
c |
Cooked shrimp |
| 1 |
c |
Shredded bamboo shoots |
| 1 |
c |
Bean sprouts |
| 1 |
c |
Shredded celery |
| 1 |
|
Scallion, shredded |
| 1 |
ts |
Sesame seed oil |
|
|
Salt and white pepper |
| 8 |
|
Riceflour egg roll wrappers |
| 1 |
|
Egg white; lightly beaten |
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 400 F.
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 with 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 minute. Remove from oil and drain on paper towels.
Temperature(s): HOT Effort: DIFFICULT Time: 00:40 Source: PEKING GARDEN
EAST Comments: MILWAUKEE, MEQUON Comments: WINE: TAI-SHAN
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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