Egg Rolls

(Egg rolls make a great snack, appetizer, or addition to a
meal. This recipe makes the thicker egg roll that is popular
in western Chinese restaurants. Cantonese Spring Rolls and
Mini Spring Rolls are a lighter, more authentic Chinese roll)


1 package egg roll wrappers (4 1/2" by 5 1/2")
- Filling:
1 pound fresh pork (or barbecued pork)
1 medium onion (sliced)
2 stalks celery, cut diagonally
1/2 pound fresh mushrooms, sliced
6 water chestnuts (fresh if possible), sliced
1/2 pound suey choy (Napa Cabbage), sliced thinly, 1 inch
lengthwise
2 green onions, diced
1 pound fresh bean sprouts

- Pork Seasonings:
1 teaspoon soy sauce
1 teaspoon oyster sauce
salt and pepper to taste
a bit (less than 1 teaspoon) cornstarch
Gravy Mixtu
4 tablespoons water
1 tablespoon cornstarch
1/2 teaspoon soy sauce
2 teaspoons oyster sauce
salt, pepper, accent (if desired) to taste

2 tablespoons cornstarch mixed with 2 teaspoons cold water*
- 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 minutes.
While the pork is marinating, prepare the vegetables, and
the gravy mixture.
Heat wok and add oil. When oil is ready, add the celery and
onion and stir-fry. Taste and add salt and sugar if desired.
Remove from wok. Add the pork to the wok and cook until well
done (place cover on wok). 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 suey choy,
covering and cooking for approximately 1 minute, 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 you have 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 of you. This will be the dry side.
The two long sides will be called sides 1 and 3, and the
other short side directly across from you will be called
side 2. Place approximately 1 tablespoon of filling in the
middle of the wrapper, spreading it out but not getting too
close to the edges. Using your fingertip, 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 minutes on each side. Serve with
Sweet and Sour Dipping Sauce.


*If desired, instead of cornstarch and water you can
substitute beaten egg or egg white.

**Most recipes use the "envelope" method for wrapping. I
prefer this method: not only is it easier to learn, but you
can put more filling in each egg roll, and the rolls tend
to be crispier.

Recipe from ChineseFoodDIY - http://www.chinesefooddiy.com

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Cheers,

Nicholas Zhou
http://www.chinesefooddiy.com/

Real & Healthy Chinese Food Recipes http://www.chinesefooddiy.com


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