Egg roll (velasco)

Yield: 16 Servings

Measure Ingredient
2 tablespoons Soy sauce
1 teaspoon Cornstarch
1 teaspoon Five-spice powder
1 teaspoon Salt
½ teaspoon Sugar
Vegetable oil
3 cups Finely shredded cabbage from about 3/4-pound
8 ounces Sliced bamboo shoots; drained and chopped
½ cup Chopped mushrooms
4 mediums Green onions with tops; sliced
1 pounds Cooked pork; drained well and shredded
1 pounds Egg roll skins;; (16 to 18)

Mix soy sauce, cornstarch, five-spice powder, salt and sugar together. Heat a wok or a 12-inch skillet until very hot. Add 2 tablespoons oil. Rotate wok or skillet to coat sides. Add cabbage, bamboo shoots, mushrooms and green onions. Stir-fry for 2 minutes. Add soy mixture and cook and stir for 1 minute. Cool mixture before adding pork and vegetables.

Place ¼ cup of meat mixture on center of each egg-roll skin. (Cover remaining skins with plastic wrap to keep them pliable.) Fold corner of egg roll skin over filling; overlap the 2 opposite corners. Moisten the fourth corner with water; roll up to seal. Repeat with remaining egg-roll skins and meat mixture. Heat oil in depth of 1½ inches in a wok to 360F. Fry egg rolls, 3 to 5 at a time, about 3 minutes, turning once, until golden brown; drain. Serve hot with sweet-and-sour sauce.

Notes: Serve with a sweet and sour sauce Sent by Pat Hanneman; Recipe provided by Liz Caesar <> on 05/13/1998(Wed) and converted by MC_Buster.

Recipe by: Cook and Tell: Mary Velasco of Corona Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 13, 1998

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