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Title: Roast Pork, Shrimp and Cabbage Egg Rolls Categories: Taste, Pork, Fish & seaf, Appetizers, Side dishes Yield: 12 Servings ------------------------------FOR THE FILLING------------------------------ 2 tb Peanut oil 1 tb Minced ginger 3/4 c Minced scallions 2 Celery stalks 4 c Shredded Napa cabbage 1/2 c Bean sprouts 1/2 c Julienned Chinese roast pork 1/2 c Diced shelled and deveined -shrimp 1/2 c Chicken stock 1/2 ts Sugar, (up to 1) 1 ts Cornstarch dissolved in: 1 tb Water 1 tb Sesame oil Salt and freshly ground -black pepper to taste -------------------------------FOR THE PASTE------------------------------- 1 c Boiling water 2 tb Cornstarch dissolved in: 3 tb Water 12 Egg roll wrappers Vegetable oil for deep -frying In a wok set over moderately high heat 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 to 3 minutes more, or until vege tables 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 t ightly to make a sealed cylinder. Repeat with remaining wrappers. Have oil heated to 350 degrees F. Fry egg rolls, in small batches, turning, for about 4 minutes, or until golden brown. Transfer to paper towels to drain. Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #513 by "Master Harper Gaellon" |