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Prep Time: 1 Minutes Cook Time: 20 Minutes |
Ready In: 21 Minutes Servings: 8 |
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This is a combination of several different egg roll and spring roll recipes. Substitute ingredients to your own tastes. Ingredients:
1 tablespoon hoisin sauce |
1 tablespoon soy sauce |
3/4 tablespoon sugar |
2 teaspoons dry sherry |
1/2 tablespoon ketchup |
1 teaspoon sesame oil |
1/2 teaspoon salt |
1/2 lb pork |
2 cups chopped scallions (with greens) |
3 cups bean sprouts |
1/2 teaspoon salt |
2 tablespoons dry sherry |
1 tablespoon minced ginger |
1 tablespoon minced garlic |
2 cups shredded napa cabbage |
1 1/2 cups shredded carrots |
egg roll wrap |
3 tablespoons soy sauce |
1 tablespoon water |
1 1/2 teaspoons cornstarch |
1 teaspoon sesame oil |
1/2 cup soy sauce |
3 tablespoons chinese black vinegar |
1 tablespoon hot chili oil |
1 tablespoon minced ginger or 1 tablespoon garlic |
3 chives or 3 scallions |
Directions:
1. Marinate pork at least 1 hour, then bake at 325 until done. Cool, then slice into very thin strips.
2. In 1 tablespoon oil, stir fry scallions about 1 minute. Add bean sprouts, salt & 1 tablespoon sherry, and stir fry 1-2 more minutes. Remove mixture to a colander and drain for 10 minutes.
3. In 2 tablespoons oil, stir fry garlic and ginger for 10 seconds. Add carrots, then napa cabbage and stir fry for 1 minute. Add 1 tablespoon sherry and egg roll sauce, and stir fry until thickened. Remove from wok, cool, and then mix with bean sprout mixture and pork strips.
4. Assemble filling in egg roll wrappers, roll, and use a little water as glue. Deep fry 2-3 at a time at 375 until golden brown.
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