Egg Rolls #3
INGREDIENTS:
5 md Dried Black mushrooms
1/2 lb Ground pork
1 1/2 ts Salt
1/2 ts Cornstarch
1/2 ts 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
-w/tops
1 ts Five-spice powder
1 pk (1-lb) egg roll skins
1 Egg; beaten
1/4 c Hot dry mustard
5 md Dried Black mushrooms
1/2 lb Ground pork
1 1/2 ts Salt
1/2 ts Cornstarch
1/2 ts 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
-w/tops
1 ts Five-spice powder
1 pk (1-lb) 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 into thin strips. Set aside. Mix pork, 1/2 tsp. of salt, the cornstarch, soy sauce, & pepper. Cover & refrigerate approx. 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 cabbage. Heat wok until 2 drops water bubble & skitter when sprinkled in wok. Add 2 tbs. of the 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 tsp. salt, & the five spice powder; cool. Place 1/2 cup of egg roll filling slightly below the center of an egg roll skin. Cover the remaining skins w/ a dampened towel to keep them pliable. Fold the 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 in. & 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, stir the mustard w/ 3 tbs. plus 1-1/2 tsp. 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 in small bowl. Serve now or cover & refrigerate.
LEEANN CHIN
MINNEAPOLIS, MINNETONICA
WINE: WAN FU
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 into thin strips. Set aside. Mix pork, 1/2 tsp. of salt, the cornstarch, soy sauce, & pepper. Cover & refrigerate approx. 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 cabbage. Heat wok until 2 drops water bubble & skitter when sprinkled in wok. Add 2 tbs. of the 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 tsp. salt, & the five spice powder; cool. Place 1/2 cup of egg roll filling slightly below the center of an egg roll skin. Cover the remaining skins w/ a dampened towel to keep them pliable. Fold the 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 in. & 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, stir the mustard w/ 3 tbs. plus 1-1/2 tsp. 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 in small bowl. Serve now or cover & refrigerate.
LEEANN CHIN
MINNEAPOLIS, MINNETONICA
WINE: WAN FU