Mandarin Egg Rolls Recipe
The Mandarin Egg Rolls is a yummy appetizer that is so delightfully tasty that your taste buds will get addicted o it in minutes! I serve it for my husbands Surprise Birthday party. To make a long story short, it wasn't only the party that surprised him, the yummy Mandarin Egg Rolls also did the job!! Why don€™t you try making the Mandarin Egg Rolls too?
Ingredients
Marinade:
1 teaspoon rice wine or dry sherry
1 teaspoon minced fresh ginger root
1/2 teaspoon salt
2 teaspoons cornstarch
1 cup shredded pork loin
6 dried black mushrooms
2 cups hot water
1-1/2 lbs. fresh bean sprouts
6 cups boiling water
6 cups cold water
5 tablespoons vegetable oil
1 garlic clove, crushed
6 dried bean curds, shredded
3 tablespoons soy sauce
1-1/2 teaspoons salt
2 tablespoons sesame oil
1 tablespoon cornstarch, if needed
15 egg roll skins
6 cups oil for deep-frying
Sweet & Sour Sauce
Hot Mustard Sauce
Directions
Mix marinade ingredients in a medium bowl.
Add pork; mix well.
Let stand 20 minutes.
Soak dried black mushrooms in 2 cups hot water until soft, 15 to 20 minutes.
Blanch bean sprouts by submerging in 6 cups boiling water; drain.
Plunge into 6 cups cold water.
Drain mushrooms and remove hard stems.
Shred mushrooms with a cleaver.
Heat 5 tablespoons oil in a wok over high heat 1 minute.
Stir-fry garlic until golden, 30 seconds.
Add marinated pork.
Stir-fry 1 or 2 minutes until pork is no longer pink.
Add shredded mushrooms and dried bean curds.
Stir-fry 1 minute.
Reduce heat to medium.
Stir in soy sauce and salt.
Remove wok from heat and let cool.
Add blanched bean sprouts and sesame oil; mix well.
If mixture is too watery, stir in a little cornstarch.
Place 1 egg roll skin on a flat surface with corners at top, bottom, left and right.
Place 3 tablespoons filling just below center of skin.
Fold bottom corner over filling.
Roll once and fold left and right corners over filling; continue rolling toward top corner.
Press firmly to close.
Egg roll should be about 4 inches long.
Repeat with remaining egg roll skins and filling.
Heat 6 cups oil in a wok over high heat to 350°F (175°C).
Reduce heat to medium.
Carefully lower several egg rolls into hot oil with a slotted metal spoon.
Deep-fry 2 minutes or until golden brown.
Turn each egg roll and fry other side 2 minutes.
Remove with slotted spoon, draining well over wok.
Repeat with remaining egg rolls.
Add pork; mix well.
Let stand 20 minutes.
Soak dried black mushrooms in 2 cups hot water until soft, 15 to 20 minutes.
Blanch bean sprouts by submerging in 6 cups boiling water; drain.
Plunge into 6 cups cold water.
Drain mushrooms and remove hard stems.
Shred mushrooms with a cleaver.
Heat 5 tablespoons oil in a wok over high heat 1 minute.
Stir-fry garlic until golden, 30 seconds.
Add marinated pork.
Stir-fry 1 or 2 minutes until pork is no longer pink.
Add shredded mushrooms and dried bean curds.
Stir-fry 1 minute.
Reduce heat to medium.
Stir in soy sauce and salt.
Remove wok from heat and let cool.
Add blanched bean sprouts and sesame oil; mix well.
If mixture is too watery, stir in a little cornstarch.
Place 1 egg roll skin on a flat surface with corners at top, bottom, left and right.
Place 3 tablespoons filling just below center of skin.
Fold bottom corner over filling.
Roll once and fold left and right corners over filling; continue rolling toward top corner.
Press firmly to close.
Egg roll should be about 4 inches long.
Repeat with remaining egg roll skins and filling.
Heat 6 cups oil in a wok over high heat to 350°F (175°C).
Reduce heat to medium.
Carefully lower several egg rolls into hot oil with a slotted metal spoon.
Deep-fry 2 minutes or until golden brown.
Turn each egg roll and fry other side 2 minutes.
Remove with slotted spoon, draining well over wok.
Repeat with remaining egg rolls.
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