Egg Rolls Recipe
Ingredients
| 16 to 18 egg rolls | ||
| Ground pork | 1 pound | |
| 3 cups finely shredded cabbage | ||
| Bamboo shoots | 1 Can (10oz), chopped | |
| Mushrooms | 1/2 Cup (16 tbs), chopped | |
| Green onions | 4 Medium, sliced | |
| Soy sauce | 2 Tablespoon | |
| Cornstarch | 1 Teaspoon | |
| Five spice powder | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Egg | 1 pound | |
| Vegetable oil | ||
| Sweet-and-Sour Sauce and Hot Mustard Sauce | ||
Directions
Stir-fry pork in wok or 10-inch skillet until brown.
Remove pork from wok; drain, reserving 2 tablespoons fat.
Stir-fry cabbage, bamboo shoots, mushrooms and onions in reserved fat.
Mix soy sauce, cornstarch, five spice powder, salt and sugar; pour over vegetable mixture.
Stir-fry 1 minute; cool.
Mix pork and vegetables.
Cover egg roll skins with damp towel to prevent drying.
Place 1/2 cup pork mixture on center of each egg roll skin.
Fold one corner of egg roll skin over filling; overlap the two opposite corners.
Moisten fourth corner with water; fold over to make into roll.
Heat oil (1 1/2 to 1 3/4 inches) to 360°.
Fry 3 to 5 egg rolls at a time until golden brown, turn-ing once, about 3 minutes.
Drain on paper towels.
Remove pork from wok; drain, reserving 2 tablespoons fat.
Stir-fry cabbage, bamboo shoots, mushrooms and onions in reserved fat.
Mix soy sauce, cornstarch, five spice powder, salt and sugar; pour over vegetable mixture.
Stir-fry 1 minute; cool.
Mix pork and vegetables.
Cover egg roll skins with damp towel to prevent drying.
Place 1/2 cup pork mixture on center of each egg roll skin.
Fold one corner of egg roll skin over filling; overlap the two opposite corners.
Moisten fourth corner with water; fold over to make into roll.
Heat oil (1 1/2 to 1 3/4 inches) to 360°.
Fry 3 to 5 egg rolls at a time until golden brown, turn-ing once, about 3 minutes.
Drain on paper towels.
Chef
