Pork Egg Rolls
Source of Recipe
Judy's Recipe
PORK EGG ROLLS
3 Tbsp. soy sauce
2 Tbsp. dry sherry
1 tsp. salt
1 tsp. sugar
1/4 tsp. pepper
1 lb. pork boneless steak, cut
into 1 x 1/4-inch pieces
(or ground pork)
vegetable oil
3 c. finely shredded cabbage
1 can bamboo shoots, drained
and chopped
1 can mushroom stems, drained
6 medium green onions, sliced
1/4 tsp. salt
1 Tbsp. cornstarch
1 lb. egg roll wrapper skins
Mix soy sauce, sherry, salt, sugar and pepper. Pour on
pork pieces. Let stand, stirring occasionally, 5 minutes.
Drain well, reserving marinade. Cook and stir pork in 1
tablespoon oil in 10-inch skillet until light brown, about 4
minutes. Remove pork to large bowl. Stir-fry cabbage, bamboo
shoots, mushrooms and onions in 1 tablespoon oil in same
skillet 2 minutes.
Sprinkle with 1/4 teaspoon salt. Add to pork. Heat
cornstarch and marinade to boiling in skillet, stirring con-
stantly. Boil and stir 1 minute. Return pork and vegetables
to skillet. Boil and stir 1 minute; cool 5 minutes. Heat oil
(1 1/2 to 1 3/4-inches) to 400 degrees in deep fat fryer or electric
skillet. Place filling on each wrapper; fold as pictured on
wrapper package. Fry 4 at a time, sealed sides down first,
until brown, 2 minutes on each side. Drain on paper towels.
Makes 16 to 18 egg rolls. Dip in sweet-sour sauce or hot
Chinese mustard.
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