Egg Rolls
An authentic but popular dish for snacks and party meals. Delicious fillings are encased in a crispy sheet of wrapper. Served by itself or with plum sauce. Can be prepared ahead of time and kept frozen for later use. Just deep fry again in hot oil or reheat in oven before serving.
½ lb minced pork
1 cup diced cooked shrimp
1 lb bean sprouts
1 cup shredded cabbage
1 cup shredded bamboo shoots
½ cup shredded onion
2 tbsp light soy sauce
1 cup shredded celery
1 tbsp cooking wine (rice wine)
2 tbsp tapioca starch
drops sesame oil
1 pkg of Egg Roll Wrappers, 40 pieces
4 slices ginger, then minced
Marinate pork with wine, soy sauce, and sesame oil.
Use high heat, 2 tbsp oil, brown ginger and onions for a minute, then stir fry shrimps and pork for a minute. Put in all the vegetables and salt. Cover with a lid and cook with high heat for 5 minutes.
When done, add starch and ¼ cup of water into mixture. Cook for another minute and remove to tray for cooling.
Fill a cup half with cold water and get a large plate for the wrapping.
Take out wrapper one piece at a time and place it on top of plate.
Spoon 2 tbsp of filling into center of wrapper, spread out lengthwise towards two corners. Pick up the lower corner and start folding it like a parcel. Smear the edges with water to make sure they are sealed. Make it long but narrow with a rectangular shape.
Heat up 6 cups of oil in wok and deep fry egg rolls until golden brown. Serve hot with plum sauce.
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