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My Eggrolls

The original recipe came from several sources, chiefly the Time-Life book on Chinese cooking. I've adapted this to suit our tastes. Some guests prefer these to those in Chinese restaurants. These take a good hour to prepare, but only a short time to cook. Do not be intimidated by the length of this recipe. Once you make it, it's very easy to do--and well worth the time it takes.





List of Ingredients



• 2 packages eggroll wrappers
  
• 4 lean pork chops or 1 small pork tenderloin, boned and trimmed of fat
  
• 6 ounces shrimp, peeled
  
• 6-8 dried mushrooms, soaked @ 20 minutes and drained
  
• 3 cups celery (6-7 stalks)
  
• 1/2 head cabbage
  
• 1 can bean sprouts, rinsed in cold water and drained
  
• 2 tablespoons cornstarch
  
• 1/4 cup cold water
  
• 3 tablespoons soy sauce
  
• 3 teaspoons rice wine
  
• 2 teaspoons sugar
  
• Oil for frying
  
• 1 egg, well beaten
  






Instructions



1. Several hours before serving: Finely chop and reserve in separate small bowls: pork, shrimp, mushrooms, celery, and cabbage.
   
2. Rinse the bean sprouts in cold water. Drain well. Reserve in separate bowl.
   
3. Mix the cornstarch and cold water together and let set until ready to use.
   
4. Mix the soy sauce, wine and sugar together. Let set until ready to use.
   
5. Heat 1 tablespoon oil in wok or large frying pan. Stir-fry pork in 2-3 small batches just until it's no longer pink. Remove and keep warm.
   
6. Stir-fry shrimp briefly. Remove and keep warm.
   
7. Pour soy sauce mixture into wok. Add mushrooms. Simmer about 5 minutes.
   
8. Stir-fry cabbage, celery, and bean sprouts separately until just wilted.
   
9. Combine all ingredients in a large bowl. Return about half to wok. Bring to boil and add half of cornstarch mixture. Stir and cook until slightly thickened. Spread on a 9 x 13 pan. Repeat with remaining half. Allow to cool quickly. Refrigerate until ready to cook.
   
10. Remove mixture from refrigerator. Fill eggroll wrappers with 2-3 tablespoons of the mixture*. Seal edges with beaten egg. Set aside.
    
11. Heat 2-3 cups oil in wok and bring to 375 degrees (a frying thermometer helps). Fry a few eggrolls at a time and maintain even oil temperature. An outside gas burner is nice.
    
12. Serve with choices of Chinese mustard**, sweet and sour sauce***, and soy sauce.
    






Final Comments


This recipe makes 3-4 dozen eggrolls. For family meals, I cut the recipe in half. Time is also shortened.

* Place filling in center of eggroll. Quickly shape into small roll. Bring up one corner of the eggroll wrapper. Bring side corners in to cover first corner. Brush with beaten egg to seal. Roll towards remaining corner. Brush with egg for final seal.

**Chinese mustard may be made by mixing dry mustard and cider vinegar to make a paste.

***For sweet and sour sauce, combine plum jelly and mustard. Purchased sauce also works.

Leftovers may be reheated in a 350-degree oven for about 10 minutes.