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Chinese: Egg Rolls

Source of Recipe


From "The Old Farmer's Almanac Comfort Food" by Ken Haedrich



List of Ingredients



• 1½ Tbsp soy sauce
  
• 1 Tbsp oyster sauce
  
• 2 tsp cornstarch
  
• 1½ Tbsp vegetable oil
  
• 2 tsp sesame oil
  
• 2 cloves garlic, minced
  
• 1 cup chopped shiitake mushroom caps
  
• 6 scallions, chopped
  
• 4 cups very thinly sliced green cabbage
  
• 2 cups coarsely grated carrot
  
• ¼ tsp freshly ground black pepper
  
• 3 to 4 cups oil, for frying
  
• 10 egg roll wrappers
  
• Duck or plum sauce
  






Instructions



1. Combine the soy sauce, oyster sauce, and cornstarch in a small bowl and whisk to blend.
   
   
2. Heat the vegetable and sesame oils in a large skillet over high heat, add the garlic, and cook for 30 seconds, stirring constantly. Add the mushrooms and scallions and cook for 1 minute more. Add the cabbage and carrots and cook for 2 minutes more, or until the cabbage is slightly wilted. Add the soy sauce mixture and cook for 1 minute more, or until the liquid thickens slightly and coats the vegetables. Add the pepper and stir. Transfer to a plate to cool.
   
   
3. Pour oil to a depth of 1 inch in a deep skillet or Dutch oven. Heat on medium to 340° to 350° F.
   
   
4. Working with one wrapper at a time, spread ¼ to â…“ cup of the vegetable filling in the center, leaving a 1½-inch border on each side. Fold the corner nearest you over the filling. Fold the two sides over the center. Moisten the edge of the remaining corner with a wet fingertip, tightly roll toward the moistened edge, and press to seal. Repeat with the remaining wrappers and filling.
   
   
5. When the oil reaches the desired temperature, lower four or five egg rolls in batches into the oil. Fry one side for 4 to 5 minutes, or until golden. Using long-handle tongs, turn over and fry on the other side for 4 to 5 minutes. (If the egg rolls brown too quickly, turn down the heat.)
   
   Transfer to a paper towel-lined plate and set aside to cool slightly. Serve with duck or plum sauce.
   
   Makes 5 servings