Egg Rolls B1
appetizers, chinese, vegetables
5 medium dried black mushrooms
1/2 lb ground pork
1 1/2 teaspoon salt
1/2 teaspoon cornstarch
1/2 teaspoon soy sauce
1 dash white pepper
1 (2-1/2 lb) green cabbage, finely sh; redded
2 cup vegetable oil
1/4 cup shredded canned bamboo shoots
1/2 lb cooked shrimp, chopped
1/3 cup finely chopped green onions (with t; ops)
1 teaspoon five-spice powder
1 (1 lb) package egg roll skins
1 egg, beaten
1/4 cup hot dry mustard
1 red sweet & sour sauce:
1/2 cup red wine vinegar
1/2 cup catsup
1/3 cup sugar
15 drop 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 cab- bage 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, tuck- ing the point under the filling. Fold in & overlap the two opposite corners. Brush fourth corner w/ egg & roll up to seal. Repeat w/ re- maining skins. Cover the filled rolls w/ a dampened towel or plastic wrap to prevent dry- ing 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. Temperature(s): HOT Effort: AVERAGE Time: 01:30 Source: LEEANN CHIN Comments: MINNEAPOLIS, MINNETONICA Comments: WINE: WAN FU From: Julie L. Lewis Date: 28 Dec 96 Meal-Master Format Recipes (Mailing List) Ä
Yield: 6 servings