| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Grains, Eggs, Vegetables |
Chinese |
Taste, Pork, Fish & seaf, Appetizers, Side dishes |
12 |
Servings |
INGREDIENTS
| 2 |
tb |
Peanut oil |
| 1 |
tb |
Minced ginger |
| 3/4 |
c |
Minced scallions |
| 2 |
|
Celery stalks |
| 4 |
c |
Shredded Napa cabbage |
| 1/2 |
c |
Bean sprouts |
| 1/2 |
c |
Julienned Chinese roast pork |
| 1/2 |
c |
Diced shelled and deveined shrimp |
| 1/2 |
c |
Chicken stock |
| 1/2 |
ts |
Sugar, (up to 1) |
| 1 |
ts |
Cornstarch dissolved in: |
| 1 |
tb |
Water |
| 1 |
tb |
Sesame oil |
|
|
Salt and freshly ground black pepper to taste |
| 1 |
c |
Boiling water |
| 2 |
tb |
Cornstarch dissolved in: |
| 3 |
tb |
Water |
| 12 |
|
Egg roll wrappers |
|
|
Vegetable oil for deep frying |
INSTRUCTIONS
FOR THE FILLING
FOR THE PASTE
In a wok set over moderately high heat heat the oil until hot. Add the
ginger, onion and celery and stir-fry 1 minute. Add the cabbage and bean
sprouts and stir fry 2 to 3 minutes more, or until vege tables are slightly
softened. Add the pork and shrimp and stir-fry 1 minute more. Add the
chicken stock and sugar, bring the mixture to a boil and stir in the
cornstarch mixture. Simmer until lightly thickened. Stir in sesame oil,
salt and pepper to taste.
In a saucepan have water at a boil. Remove from heat and whisk in
cornstarch mixture.
Have ready 12 egg roll wrappers under dampened towel. Place a portion of
the filing in a line diagonally across one corner of wrapper, brush with
some of cornstarch paste and fold in the ends. Roll t ightly to make a
sealed cylinder. Repeat with remaining wrappers.
Have oil heated to 350 degrees F. Fry egg rolls, in small batches, turning,
for about 4 minutes, or until golden brown. Transfer to paper towels to
drain.
Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #513 by "Master
Harper Gaellon" <gaellon@inch.com> on Mar 12, 1997
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