posted by Ann 05-24-98 4:38 PM
Egg Rolls
5 med. DRIED BLACK MUSHROOMS
1/2 lb. GROUND PORK
1 1/2 t SALT
1/2 t CORNSTARCH
1/2 t SOY SAUCE
1 ds WHITE PEPPER
1 (2-1/2 lb.) GREEN CABBAGE, FINELY SHREDDED
2 c VEGETABLE OIL
1/4 c SHREDDED CANNED BAMBOO -SHOOTS
1/2 lb. COOKED SHRIMP, CHOPPED
1/3 c FINELY CHOPPED GREEN ONIONS (WITH TOPS)
1 t FIVE-SPICE POWDER
1 (1 lb.) PACKAGE EGG ROLL-SKINS
1 EGG, BEATEN
1/4 c HOT DRY MUSTARD
RED SWEET & SOUR SAUCE:
1/2 c RED WINE VINEGAR
1/2 c CATSUP
1/3 c SUGAR
15 dr RED PEPPER SAUCE
Soak the mushrooms in warm water until soft, approx. 30 mins.; drain.
Rinse in warm water; drain.
Remove & discard stems. Cut caps in thin strips. Set aside.
Mix pork, 1/2 t. salt, the cornstarch, soy sauce, & pepper.
Cover & refrigerate 20 mins.
Heat 2 qts. water to boiling in Dutch oven; add the cabbage.
Heat again to boiling; cover & cook 1 min.; drain. Rinse w/ cold water
until cabbage is cold.
Drain thoroughly; remove excess water by squeezing. Heat wok until 2 drops water bubble & skitter when sprinkled in wok.
Add 2 T. oil & rotate to coat sides. Add seasoned pork; stir-fry until
pork is no longer pink.
Add the mushrooms & bamboo shoots; stir-fry 1 min.
Stir in cabbage, shrimp, green onions, remaining 1 t. salt, & the
five spice powder; cool.
Place 1/2 cup egg roll filling slightly below the center of an egg roll
skin.
Cover remaining skins w/ a dampened towel to keep them pliable. Fold
corner of skin closest to filling over, tucking the point under the
filling. Fold in & overlap the two opposite corners.
Brush fourth corner w/ egg & roll up to seal. Repeat w/ remaining
skins. Cover the filled rolls w/ a dampened
towel or plastic wrap to prevent drying out.
Pour remaining oil in a wok to a depth of 2". & heat to 350.
Fry four or five rolls at a time for 2-3 mins. until golden brown,
turning 3 times. Drain on paper towel & keep
hot.
Meanwhile, mix the mustard w/ 3 T. + 1-1/2 t. cold water
until smooth.
Let stand 5 mins. before serving. Serve the egg rolls with the hot
mustard and Red Sweet & Sour Sauce.
RED SWEET & SOUR SAUCE:
Mix all ingredients. Serve now or cover
& refrigerate.
Chinese Egg Rolls
1/2 c Soy sauce
1/4 c Water
1 cl. Mashed garlic
Juice from 1/4 lemon
1 Quartered roasting chicken
2 lb. Lean pork tenderloin
3 T Vegetable oil
1 Finely sliced celery stalk
1 sm. Head cabbage finely diced
3 Finely diced large onions
1 pkg. (8-oz) finely diced fresh Mushrooms
Soy sauce to taste
Salt and pepper
1 lb. Bean sprouts thoroughly Cleaned
Egg roll wrappers
1 Lightly beaten egg white
Vegetable oil for frying
DIPPING SAUCE----------------------------
1/2 c Soy sauce
1 t Dry mustard
3 t Garlic powder
1 t Vinegar
1 t Brown sugar
Mix soy sauce, water, garlic & lemon juice. Add the chicken & pork.
Cover tightly, marinate overnight.
Preheat oven to 350.
Roastthe chicken & pork oven until done. The chicken takes about an hour.
The pork takes about 1 1/2 hours. When cool, cut in match stick pieces. Set aside.
In a wok, or deep sided frying pan, warm the oil. Over medium heat,
add the celery, cabbage, onions &
mushrooms. Stir fry until celery & onions are tender.
Add chicken & pork. Stir until heated through. Add soy
sauce, salt & pepper to taste.
Remove from heat. Stir in bean sprouts. When working with egg roll
wrappers be sure to cover with a damp
cloth to
prevent them from drying out.
To fill each roll, mound 2 heaping T filling just below the center
of the egg roll. Fold bottom corner up over
filling to cover, then fold in the two outside corners.
Roll closed, sealing shut with a bit of egg white.
Put oil in a wok or large pan to a depth of about 2" ~ deep enough to
cover the egg rolls.
Over medium-high
heat, warm the oil & carefully add the egg rolls, one at a time. Deep fry
about 2-3 minutes, until golden brown
on both sides, turning once.
May be kept warm in 200 oven until serving time. Serve with dipping sauce.
DIPPING SAUCE:
Combine soy sauce, mustard, garlic powder, vinegar and
brown sugar.
NOTE: Egg rolls may be frozen after frying & cooled. Reheat in oven to serve.