Egg rolls
Source of Recipe
"Nana" to Bubbe & Alex
8 egg roll skins
1 recipe pork filling
shortening or cooking oil for deep-fat frying
1 recipe sweet-and-sour sauce, 1 1/3 cups bottled sweet-and-sour
sauce, or 1/2 cup prepared Chinese-style hot mustard
1. For each egg roll, place an egg roll skin on a flat surface with a
corner pointing toward you. Spoon about 1/4 cup pork filling across
and just below center of egg roll skin. Fold bottom corner over
filling, tucking it under on the other side. Fold side corners over
filling, forming an envelope shape. Roll egg roll toward remaining
corner. Moisten top corner with water; press firmly to seal.
2. In a heavy saucepan or deep-fat fryer heat 2 inches melted
shortening to 365. Fry egg rolls, a few at a time, 2 to 3 minutes or
until golden; drain. Keep warm in a 300 oven while frying remainder.
Serve with sweet-and-sour sauce.
Pork filling: Cook 8 ounces ground pork, 1 teaspoon grated fresh
ginger, and 1 clove garlic, minced, 2 to 3 minutes or until meat is
brown; drain fat. Add 1/2 cup finely chopped bok choy or cabbage, 1/2
cup chopped water chestnuts, 1/2 cup shredded carrot, and 1/4 cup
finely chopped onion. Cook and stir 2 minutes more. Combine 2
tablespoons sugar, and 1/4 teaspoon salt; add to skillet. Cook and
stir 1 minute. Cool slightly.
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