Egg Roll

18 ingredients
24 steps

Ingredients

  • 5 Tbsp. oil
  • 1/2 tsp. ginger, chopped fine
  • 1 scallion, chopped fine
  • 1/2 lb. pork shoulder or fillet, shredded or minced, mixed with 1 tsp. oil and 1 tsp. cornstarch
  • 2 Tbsp. light soy sauce
  • 1 tsp. sugar
  • 1/2 c. shrimp
  • 1 1/2 tsp. salt
  • 1/2 tsp. cornstarch
  • 1 Tbsp. cooking sherry
  • 1/2 head celery cabbage or regular cabbage, shredded
  • 1/4 c. bamboo shoots, shredded
  • 1/4 c. dried black mushrooms, soaked in boiling water 20 minutes, stems removed and shredded
  • 1/4 c. celery, julienne
  • 1/2 lb. bean sprouts
  • 20 egg roll wrappers
  • 1 Tbsp. cornstarch, dissolved in 2 Tbsp. water
  • 2 c. oil for deep frying

Directions

  1. 1
    Heat 2 tablespoons oil in wok to 275°.
  2. 2
    Stir-fry ginger and scallion 1 minute or until aroma comes.
  3. 3
    Add pork.
  4. 4
    Stir-fry at 350° for 1 minute until color changes.
  5. 5
    Add 1 tablespoon of soy sauce and sugar.
  6. 6
    Cook 1 minute.
  7. 7
    Remove.
  8. 8
    Mix shrimp with 1/2 teaspoon of salt and 1/2 teaspoon cornstarch.
  9. 9
    Stir-fry quickly at 350°.
  10. 10
    Add sherry.
  11. 11
    Stir-fry 30 seconds.
  12. 12
    Remove.
  13. 13
    Heat 2 tablespoons oil in wok to 375°.
  14. 14
    Stir-fry cabbage, bamboo shoots, mushrooms and celery 1 minute.
  15. 15
    Remove.
  16. 16
    Heat 1 tablespoon oil in wok to 375°.
  17. 17
    Stir-fry bean sprouts 1 minute.
  18. 18
    Remove.
  19. 19
    Combine pork, shrimp and vegetables in wok.
  20. 20
    Add 1 teaspoon salt and 1 tablespoon soy sauce.
  21. 21
    Stir-fry at 375° until thoroughly heated. Remove to colander.
  22. 22
    Drain liquid.
  23. 23
    Cool mixture.
  24. 24
    Set aside; ready to be used as a filling.

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