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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Found in a 1969 chinese cookbook published by Time/Life books. Of all the egg rolls I've ever had in Chinese restaurants or made myself these are my absolute favorite. Although the recipe is entitled Pork/Shrimp , chicken works great as well (or any combination of the 3 or any of the 3 alone). Though I've never tried it, I think leaving out the meat would make super vegetarian egg rolls as well. Ingredients:
8 ounces bean sprouts |
8 ounces shrimp |
8 ounces pork |
4 cups celery (finely diced) |
3 large mushrooms (diced) |
1 tablespoon soy sauce |
1 tablespoon mirin rice wine |
2 teaspoons salt |
1/2 teaspoon sugar |
1 teaspoon cornstarch |
2 tablespoons water |
3 tablespoons vegetable oil |
1 egg (beaten) |
Directions:
1. Dice meat and/or shrimp. Heat 1 tbs vegetable oil over high in a skillet. Stir fry pork 2 minutes or until not reddish. Add soy sauce, rice wine, sugar, shrimp mushrooms. Stir fry another minute. Remove from pan and set aside in a bowl.
2. Heat 2 tbs vegetable oil in pan. Add celery and stir fry for 5 minutes. Add salt and bean sprouts and mix. Add pork/shrimp mixture. Stir together and cook over medium heat until liquid boils. There should be 2-3 tbs liquid remaining. If more, remove some.
3. Combine corn starch with 2 tbs of water or broth. Add to meat/veggies. Stir and cook until liquid thickens and glazes ingredients.
4. Fill egg roll wrappers with filling (about 1-2 tbs per wrapper). Fold and seal with beaten egg.
5. Deep fry (375 degrees F.) in small batches until golden brown (60-90seconds) drain on paper towel.
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