Roast Pork, Shrimp And Cabbage Egg Rolls

(David Rosengarten)

For the filling:
2 tablespoons peanut oil
1 tablespoon minced ginger
3/4 cup minced scallions
2 celery stalks
4 cups shredded Napa cabbage
1/2 cup bean sprouts
1/2 cup julienned Chinese roast pork
1/2 cup diced shelled and deveined shrimp
1/2 cup chicken stock
1/2 to 1 teaspoon sugar
1 teaspoon cornstarch dissolved in 1 tablespoon water
1 tablespoon sesame oil
Salt and freshly ground black pepper to taste

For the paste:
1 cup boiling water
2 tablespoons cornstarch dissolved in 3 tablespoons water
12 egg roll wrappers
Vegetable oil for deep frying

In a wok set over moderately high heat the oil until hot. Add the ginger,
onion and celery and stir-fry 1 minute. Add the cabbage and bean sprouts
and stir fry 2 - 3 minutes more, or until vegetables are slightly
softened. Add the pork and shrimp and stir-fry 1 minute more. Add the
chicken stock and sugar, bring the mixture to a boil and stir in the
cornstarch mixture. Simmer until lightly thickened. Stir in sesame oil,
salt and pepper to taste. In a saucepan have water at a boil. Remove
from heat and whisk in cornstarch mixture. Have ready 12 egg roll
wrappers under dampened towel. Place a portion of the filing in a line
diagonally across one corner of wrapper, brush with some of cornstarch
paste and fold in the ends. Roll tightly to make a sealed cylinder.
Repeat with remaining wrappers. Have oil heated to 350 degrees. Fry egg
rolls, in small batches, turning, for about 4 minutes, or until golden
brown. Transfer to paper towels to drain. Makes 12 egg rolls.

Recommended Wine: 1991 Domaine Carneros Brut


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