- September 3, 2018 at 3:14 pm #390017
Chinese Egg Rolls
1 package egg roll wrappers (4 1/2″ by 5 1/2″)
For the Filling:
1 lb fresh pork or barbecued pork
1 onion, sliced
2 stalks celery, cut diagonally
1/2 lb fresh mushrooms, sliced
6 water chestnuts (fresh if possible), sliced
1/2 lb Napa Cabbage, sliced thinly, 1 inch lengthwise
2 green onions, diced
1 lb fresh bean sprouts
For the Pork Seasoning:
1 tsp soy sauce
1 tsp oyster sauce
Salt and pepper to taste
A bit (less than 1 teaspoon) of cornstarch
For the Gravy:
4 tbs water
1 tbs cornstarch
1/2 tsp soy sauce
2 tsp oyster sauce
Salt, pepper, accent (if desired) to taste
2 tbs cornstarch mixed with 2 tsp cold water
2 tbs oil for stir-frying
2 to 4 cups oil for deep-frying
Mix seasoning ingredients together.
Cut the pork into thin strips, add the seasonings and marinate the pork for between 10 and 15 min.
While the pork is marinating, prepare the vegetables, and the gravy mixture.
Heat the wok over medium-high to high heat. Add the oil for stir-frying. When the oil is ready, add the celery and onion and stir-fry.
Taste and add salt and sugar if desired.
Remove from the wok.
Add the pork to the wok and cook until well done covered. Remove. Clean the wok and stir-fry separately the mushrooms, water chestnuts, and bean sprouts.
Check the seasoning while stir-frying the bean sprouts and add salt and/or sugar as desired. Stir-fry the Napa Cabbage, covering and cooking for approximately 1 min, again adding salt and/or sugar if desired. Combine all the ingredients in the wok.
If necessary, drain some of the juice from the vegetables out.
Add the gravy, pushing the vegetables up against the sides of the wok to form a well in the middle for the gravy, and stir to thicken. Mix thoroughly. Add green onion.
Set the filling aside to allow to cool before wrapping.
Wrapping: Mix the cornstarch and water, slowly adding the water to the cornstarch until it’s a “glue” which will be used to seal the wrappers.
To wrap, lay the egg roll wrapper out with the short (4 1/2″) side directly in front. This will be the dry side. The two long sides will be called sides 1 and 3, and the other short side directly across will be called side 2.
Place approximately 1 tbs of filling in the middle of the wrapper, spreading it out but not getting too close to the edges. Using fingertips, spread a bit of the cornstarch/water glue along edges 1, 2, and 3. Fold over the dry side, then take side 2 and fold it over, making sure the two sides overlap.
Press down firmly on sides 1 and 3, making sure they are well sealed.
Deep-frying: When oil is ready, slide each egg roll carefully into the wok one at a time.
Deep-fry until they are golden brown, then drain on deep-fry rack or paper towels. Keep on a tray lined with fresh paper towels until needed. The egg rolls should not be stacked.
If possible do not reheat in the oven, as this can dry the eggrolls out, but if necessary, reheat them on low heat for 10 min on each side.
Serve with Sweet and Sour Dipping Sauce. Makes 12
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