Pork Or Shrimp Egg Rolls
- 2 tablespoons Peanut Oil
- 1 tablespoon Ginger fresh, grated
- 3/4 cup Scallions sliced thinly
- 2 stalks Celery diced small
- 4 cups Napa Cabbage finely shredded
- 1/2 cup Bean Sprouts
- 1 cup Chinese Pork Roast diced small or Shrimp {diced small}
- 1/2 cup Chicken Broth
- 3/4 teaspoon Sugar
- 1 teaspoon Cornstarch dissolved in 1 TBSP water
- 1 tablespoon Sesame Oil
- 1 teaspoon Salt
- 3/4 teaspoon Pepper
- 1 FOR PASTE
- 1 cup Water boiling
- 2 tablespoons Cornstarch dissolved in 3 TBSP water
- 24 Egg Roll Wrappers
- 6 cups Oil for Frying peanut is best or saffron
- 1. 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.
- 2. 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.
peanut oil, ginger fresh, scallions, stalks celery, cabbage, sprouts, shrimp, chicken broth, sugar, cornstarch, sesame oil, salt, pepper, water boiling, cornstarch, egg, saffron
Taken from www.epicurious.com/recipes/member/views/pork-or-shrimp-egg-rolls-5ad7f3ff59e81a5d899942c2 (may not work)