This is probably one of the more time consuming recipes I have attacked, but it so worth it.
Ingredients
-Egg Roll Shells (you can find this in your produce section) - one 13 1/2 oz pkg (25 pieces)
-Filling: 6 eggs (made into thin sheets and then shredded)
Pork (8 oz, 1/2lb), shredded and marinated in:
soy sauce (1T)
sherry (1T)
salt (1/2tsp)
sugar (1T)
Bean Sprout (1lb bag)
Carrot (1Cup) Shredded
Scallion (1Cup) Shredded
Sauce for Filling:
Water (1/2C)
salt (1tsp)
sugar (1tsp)
sesame oil (1T)
black pepper (dash)
Cornstarch (2T in 2T water)
Instructions:
1.) marinate pork for at least 30 minutes before cooking. Add 1T of cornstarch to marinated pork before cooking
2.) Heat wok and saute pork in 2T of cooking oil. Add scallions and carrot in, mix in egg and beat sprouts
3.) Bring the sauce for the filling to a boil and stir in the cornstarch mix. Pour into the filling and mix well
4.) Wrap the egg roll into long rectangular shape and seal it with paste made from 2T of flour in 2T of water
5. Fry them in moderate Crisco oil until light brown.
Note: The filling of the egg rolls may vary as one likes. Shrimp and chicken are two popular ingredients. Mushroom, bamboo shoots, chives, celery, and Chinese cabbage or lettuce are vegetables often used. It may be served with soy sauce, vinegar, or sesame chili oil.
