Egg rolls #4

Yield: 16 Servings

Measure Ingredient
16 \N Egg roll wrappers
½ pounds Fresh bean sprouts -or-
1 can (16-oz) bean sprouts
½ pounds Raw shrimp; in their shells
3 tablespoons Oil
½ pounds Lean boneless pork; ground (up to)
3 \N Fresh mushrooms; cut into 1/4 inch slices
1 tablespoon Soy sauce
1 tablespoon Chinese rice wine or pale dry sherry
½ teaspoon Sugar
4 cups Finely chopped celery
1 tablespoon Salt
1 tablespoon Cornstarch; dissolved in
2 tablespoons Cold chicken stock or cold water
3 cups Wesson oil or peanut oil
1 \N Egg; beaten

Prepare ahead. If using fresh bean sprouts, rinse in cold water and discard the husks. Shell and devein the shrimp and finely chop both ingredients.

For filling: Set a 12 inch wok or 10 inch skillet on high for 30 seconds.

Pour in 1 Tablespoon of oil and swirl it about, heating for 30 seconds more. Turn the heat down and add the pork. Stir fry for 2 minutes or until pork is no longer red. Add shrimp, sliced mushrooms, soy sauce, wine and sugar and fry for another minute or until shrimp turns pink. Transfer the mixture to a bowl and set aside. Pour remaining 2 Tablespoons of oil into wok and heat for 30 seconds. Add chopped celery and stir fry for 5 minutes.

Add salt and bean sprouts. Mix. Pour pork and shrimp mixture back into wok and stir until all ingredients are well combined. Cook over moderate heat, stirring constantly, until li- quid starts to boil. Spoon out 2 or 3 Tablespoons of oil from mixture. Transfer to a bowl and set aside to cool to room temperature.

To assemble: Open wrappers and cover with a damp towel. Place ¼ cup of filling diagonally across center of each wrapper. Lift the lower triangular flap over the filling and tuck the point under it, leaving the upper point of wrapper exposed. Bring each of the small end flaps, one at a time, up to the top of the filling and press the points hrmly down. Brush the upper and exposed triangle of wrapper with lightly beaten egg and roll the wrapper into a neat package. Place the egg rolls on a plate and cover them with a dry towel. To cook. Set a 12 inch wok or heavy deep fryer over high heat.

Add 3 cups oil and heat it until a haze forms or it reaches a temperature of 375ø. Place 2 or 3 egg rolls in the hot oil and deep fry for 3 to 4 minutes or until they become golden brown and crisp. Transfer the egg rolls to a double thickness of paper towels and let the oil drain while you fry remaining egg rolls.

SHIRLEY C. JUAN

From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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