 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 18 |
|
I know these look like such a long process, and they do take time – but oh, are they ever worth the effort! When I really want to do something special for an appetizer, this is one of my faves. My favorite dipping sauce is Duck Sauce (I use Ty-Ling brand) mixed with a little Chinese hot mustard. Read more . The partially deep-fried rolls freeze excellently, and I’ve included the directions for doing so. I've promised John I will make these for him again soon, so I will post pictures as soon as I do. Ingredients:
2 pounds unseasoned ground pork |
1 tablespoon peanut oil |
1/2 head cabbage, shredded finely |
6 stalks celery, sliced very thin |
2 bunches green onions, diced |
1 can water chestnuts, diced finely |
optional: shredded carrots, diced bamboo shoots, diced mushrooms, anything you like in your egg rolls |
1 cup cooked fresh shrimp, chopped (optional, but a really nice addition) |
4 tablespoons soy sauce |
1 teaspoon garlic salt |
1/2 teaspoon chinese 5 spice |
1/8 teaspoon ginger |
about 18 egg roll wrappers |
plenty of peanut oil for frying |
1 egg white, beaten, for sealing wrappers as you assemble them |
Directions:
1. In large skillet, cook pork until done; drain well.
2. Add peanut oil and veggies; stir-fry until veggies are tender-crisp.
3. Drain the skillet well. This is important because the egg rolls will be soggy if the filling ingredients are not drained sufficiently. I’ve taken a few layers of paper towels and pressed down on the filling mixture to absorb excess moisture.
4. Add shrimp, soy and seasonings; mix well - taste and adjust seasonings to your likes.
5. Cool filling enough to allow you to handle it easily.
6. To assemble the egg rolls:
7. With one corner point of egg roll wrapper pointing towards you, place about 1/2 cup filling across center of wrapper horizontally.
8. Fold over wrapper point (the one pointing towards you) to cover the filling.
9. Fold in the right and left points to seal in the filling at the edges, then continue to roll it tightly towards the bottom point.
10. Just before reaching the bottom point, brush inside of the wrapper with some beaten egg white and press to seal the wrapper as you finish rolling it up.
11. Place egg rolls, seam side down, on paper toweling until ready to fry.
12. Deep fry egg rolls in peanut oil at 350 to 375 degrees, just 2 or 3 at a time (depending on the size of your deep fryer), until golden brown, turning the rolls once.
13. If you do not have a deep fryer, use a heavy pan and fill it about 5 inches deep with oil, using a candy thermometer to gauge the heat.
14. Drain deep-fried rolls very well on paper toweling.
15. Serve immediately, with duck sauce or sweet and sour sauce, and some Chinese mustard for “heat”.
16. NOTE: These freeze very well. The egg rolls that you want to freeze should only be partially deep fried (until just very lightly browned), then drained and patted as dry as possible, and cooled thoroughly. Before re-heating, thaw them completely and then deep fry until golden brown, or place on a rack on a cookie sheet and bake at 400 degrees about 20 minutes, turning once. I’ve always used the oven method.
|
|