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Egg Rolls |
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Serves: 9 Print this RecipeServing Size: 2 egg rolls 4 - 5 medium dried black mushrooms 1/2 pound lean ground pork 1/2 teaspoon salt 1/2 teaspoon cornstarch 1/2 teaspoon soy sauce 1 dash white peppers 8 cups water 1 head green cabbage (about 2 1/2 pounds) finely shredded 2 tablespoons vegetable oil 1/4 cup shredded, canned bamboo shoots 1/2 pound cooked and cleaned shrimp finely chopped 1/3 cup finely chopped green onions (with tops) 1 teaspoon salt 1 teaspoon five-spice powder 18 egg rolls skins (about 1 pound) 1 egg beaten Vegetable oil Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! Soak mushrooms in hot water 20 minutes or until soft; drain. Rinse in warm water; drain. Squeeze out excess moisture. Remove and discard stems; cut caps into thin strips. Mix pork, 1/2 teaspoon salt, the cornstarch, soy sauce and white pepper. Cover and refrigerate about 20 minutes. Heat water to boiling in Dutch oven; add cabbage. Heat to boiling; cover and cook 1 minute. Drain; rinse cabbage with cold water until cold. Drain thoroughly; remove excess water by squeezing cabbage. Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat sides. Add pork; stir-fry 2 minutes or until pork is no longer pink. Add mushrooms and bamboo shoots; stir-fry 1 minute. Stir in cabbage, shrimp, green onions, 1 teaspoon salt and the five-spice powder. Remove cabbage mixture from wok; cool. Place 1/2 cup cabbage mixture slightly below center of egg roll skin. (Cover remaining skins with plastic wrap to keep them pliable.) Fold corner of egg roll skin closest to filling over filling, tucking the point under. Fold in and overlap the two opposite corners. Brush fourth corner with egg; roll up to seal. Repeat with remaining egg roll skins. (Cover filled egg rolls with plastic wrap to keep them from drying out.) Heat vegetable oil (2 inches) in wok to 350°. Fry 4 or 5 egg rolls at a time 2 to 3 minutes or until golden brown, turning 2 or 3 timnes; drain on paper towels. Serve with Hot Mustard (see Appetizers & Cold Dishes) or a sweet-and-sour sauce (see Appetizers & Cold Dishes: Plum Sweet-and-Sour Sauce or Red Sweet-and-Sour Sauce) if desired. 16 to 18 egg rolls From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Egg Rolls is from the Cook'n Chinese collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Chicken Wing Drumsticks Barbecued Chicken Wings Cold Chicken with Hot Sauce Sesame Chicken Wings Barbecued Ribs Barbecued Pork Barbecued Pork Bao Pot Stickers Sichuan Chicken Dumplings Pork Dumplings Crabmeat Puffs Stir-Fried Wontons With Sichuan Sauce Egg Rolls Chilled Spring Rolls Crispy Scallops Shrimp Toast Hot Mustard Plum Sweet-and-Sour Sauce Red Sweet-and-Sour Sauce Crabmeat Salad Chicken-Pineapple Salad Chinese Chicken Salad Chicken-Papaya Salad Pineapple Salad With Barbecued Pork Marinated Broccoli Lotus Root Salad Bean Sprout Salad Toasted Sesame Seed Spinach With Plum Sauce Dressing Marinated Mushrooms and Cucumbers Plum Sauce Dressing Gingered Pineapple Dressing |
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