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Chinese: Egg Rolls With Pork

Source of Recipe


Global Gourmet






List of Ingredients



• 8 ounces bean sprouts
  
• 3 Tbsp oil
  
• 1/2 lb. ground pork
  
• 1 Tbsp Chinese rice wine
  
• 1 Tbsp soy sauce
  
• 6 mushrooms, cut into 1/4-inch slices
  
• 3 cups finely chopped celery
  
• 2 tsp salt
  
• 1/2 tsp sugar
  
• 1 Tbsp cornstarch dissolved in 2 Tbsp water
  
• 16 ounces egg roll wrappers
  
• Oil for deep-frying
  






Instructions



1. Rinse bean sprouts in cold water and place on towel to drain well.
   
   
2. Heat 1 tablespoon of the oil in a wok or large skillet over high heat. Add the ground pork and cook until browned, about 2 minutes. Add the rice wine, soy sauce and mushrooms and cook for another minute. Transfer mixture to a large bowl and set aside.
   
   
3. Pour remaining oil in wok and heat. Add celery and stir-fry for about 5 minutes. Then add salt, sugar and bean sprouts. Return pork mixture to wok and combine thoroughly. Give the cornstarch mixture a stir, then add it to the wok, stirring until combined. Transfer mixture to a large bowl and cool.
   
   
4. For each egg roll, place about 1/4 cup of the filling in center of wrapper, lying diagonally. Lift the lower corner over the filling and tuck the point under it. Bring both side corners over the filling, then roll up egg roll. (To assure that the top corner of the wrapper stays put, first dab on a drop of water.) Repeat with remaining filling and egg roll wrappers.
   
   
5. Heat about 3 cups of oil in a wok until the oil temperature reaches about 375 degrees (F) on a deep-frying thermometer. Place 5 or 6 egg rolls in the hot oil and deep-fry them for 2 to 3 minutes. They should become golden brown. Fry in batches. Serve while still warm.