Roast Pork, Shrimp And Cabbage Egg Rolls Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 tbsp: Peanut oil,
1 tbsp: Minced ginger,
3/4 cup: Minced scallions,
2: Celery stalks,
4 cup: 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 tsp: Cornstarch dissolved in 1,
TB water,
1 tbsp: Sesame oil,
Salt and freshly ground,
Black pepper to taste,
For the paste:,
1 cup: Boiling water,
2 tbsp: Cornstarch dissolved in 3,
TB water,
12: Egg roll wrappers,
Vegetable oil for deep,
Frying,
Directions:
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 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 F. 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
TASTE SHOW #TS4832
For the filling:
Source from luhu.jp
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 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 F. 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
TASTE SHOW #TS4832
For the filling:
Source from luhu.jp
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