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Egg Rolls

Source of Recipe

by Shanny, from the Internet


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6076.4

List of Ingredients

1/2 lb. ground pork
1½ tsp. salt
1/2 tsp. cornstarch
1/2 tsp. soy Sauce
dash of white pepper
1 head green cabbage, finely shredded
2 cups vegetable oil
1/2 cup mushrooms, sliced & sautéed
1/4 cup bamboo shoots, shredded
1/2 lb. cooked shrimp, chopped
1/3 cup finely chopped green onions (tops too)
1 tsp. Five-Spice powder
1 package egg roll wrappers


Recipe

Mix pork, 1/2 tsp. of salt, cornstarch, soy sauce & pepper. Cover & refrigerate 20-30 minutes. Heat 2 quarts water to boiling in large kettle; add the cabbage. Bring back to boiling; cover & cook 1 minute; drain & rinse with cold water until cabbage is well chilled. Drain thoroughly; remove excess water by squeezing cabbage.

Heat wok until 2 drops water bubble & skitter when sprinkled in it. Add 2 tbs. of the oil & rotate to coat sides. Add seasoned pork; stir-fry until pork is no longer pink. Add mushrooms & bamboo shoots; stir-fry 1 min. Stir in cabbage, shrimp, green onions, remaining 1 tsp. salt and five-spice powder; cool.

Place ¼ to ½ cup of egg roll filling slightly below the center of an egg roll wrap. (Keep remaining wraps covered with a dampened towel to keep them from drying out.) Fold the corner of wrap closest to filling over, tucking the point under the filling. Fold in & overlap the two opposite corners. Brush fourth corner with beaten egg, roll up & seal. Repeat until filling is used up. Cover the filled rolls with a dampened towel or plastic wrap to prevent drying out.

Pour remaining oil in a wok to a depth of 2 in. & heat to 350°. Fry a few rolls at a time, turning to brown evenly, and removing when a golden brown color is reached. Drain on paper towels & serve with sweet & sour sauce. http://www.recipecircus.com/recipes/Magnolias/SAUCES/Sneezy39s_FAV_Sweet__Sour_Sauce.html