Hors D Oeuvre Rolls Recipe
Ingredients
1/2 cup Chinese-style thin egg noodles, broken into 1-inch pieces
2 tablespoons butter or margarine
4 ounces boneless lean pork, finely chopped
6 medium fresh mushrooms, finely chopped
6 green onions, finely chopped
8 ounces shelled, deveined shrimp, cooked and finely chopped
1 hard-cooked egg, finely chopped
1 1/2 tablespoons dry sherry
1/2 teaspoon salt
1/8 teaspoon pepper
2 sheets commercial puff pastry dough or 40 wonton wrappers
1 egg beaten
Vegetable oil for frying
Prepared sweet and sour sauce,optional
Directions
Cook noodles according to package directions until tender but still firm, 2 to 3 minutes.
Drain and rinse under cold running water and drain again.
Chop noodles finely.
Heat butter in wok or large skillet over medium-high heat.
Add pork and stir-fry until browned, about 5 minutes.
Add mushrooms and onions; stir-fry 2 minutes.
Remove from heat and add shrimp, hard-cooked egg, cooked noodles, sherry, salt and pepper; mix well.
If using puff pastry, roll and trim each sheet into a 15 x 12-inch rectangle.
Cut each rectangle into 20 (3-inch) squares.
Place 1 tablespoon pork mixture across center of each pastry square or wonton wrapper.
Brush edges lightly with beaten egg.
Roll up tightly around filling and pinch edges slightly to seal.
Heat oil in wok or large skillet to 375°F.
Cook 6 to 8 rolls at a time until golden and crisp, 3 to 5 minutes.
Drain on paper towels.
Drain and rinse under cold running water and drain again.
Chop noodles finely.
Heat butter in wok or large skillet over medium-high heat.
Add pork and stir-fry until browned, about 5 minutes.
Add mushrooms and onions; stir-fry 2 minutes.
Remove from heat and add shrimp, hard-cooked egg, cooked noodles, sherry, salt and pepper; mix well.
If using puff pastry, roll and trim each sheet into a 15 x 12-inch rectangle.
Cut each rectangle into 20 (3-inch) squares.
Place 1 tablespoon pork mixture across center of each pastry square or wonton wrapper.
Brush edges lightly with beaten egg.
Roll up tightly around filling and pinch edges slightly to seal.
Heat oil in wok or large skillet to 375°F.
Cook 6 to 8 rolls at a time until golden and crisp, 3 to 5 minutes.
Drain on paper towels.
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