Mandarin egg roll b1
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | DRIED BLACK MUSHROOMS |
| 5¼ | cup | VEGETABLE OIL |
| ½ | teaspoon | CRUSHED FRESH GARLIC |
| ½ | teaspoon | CRUSHED GINGER ROOT |
| ½ | cup | COOKED GROUND PORK |
| 1 | tablespoon | COOKING WINE |
| ½ | cup | COOKED SHRIMP |
| 1 | cup | SHREDDED BAMBOO SHOOTS |
| 1 | cup | BEAN SPROUTS |
| 1 | cup | SHREDDED CELERY |
| 1 | SCALLION, SHREDDED | |
| 1 | teaspoon | SESAME SEED OIL |
| SALT AND WHITE PEPPER | ||
| 8 | RICE-FLOUR EGG ROLL WRAPPERS | |
| 1 | EGG WHITE, LIGHTLY BEATEN | |
Directions
Soak the mushrooms in hot water 15 minutes. Drain, cut off tough stems and shred to make ½ cup. Place ¼ cup oil in a wok over high heat until hot. Add the garlic, ginger and pork. Stir-fry 2 minutes.
Add the cooking wine and shrimp and stir-fry 2 minutes. Add the mushrooms and remaining vegetables and stir-fry 2 minutes. Add the sesame seed oil and salt to taste. Mix. Drain off excess liquid and set the vegetable mixture aside. In a clean wok, heat 5 cups vegetable oil to the boiling point, about 400 F. Working with one at a time, lay the egg roll wrappers on the counter and place ⅛ of the reserved vegetable mixture on one end of each. Moisten the edges of the wrapper w/ the egg white and roll the wrapper, tucking in the ends at both sides of wrapper as you roll. Deep-fry the egg roll about 5 to 10 min. Remove from oil and drain on paper towels.
Temperature(s): HOT Effort: DIFFICULT Time: 00:40 Source: PEKING GARDEN EAST Comments: MILWAUKEE, MEQUON Comments: WINE: TAI-SHAN