Roast pork, shrimp and cabbage egg rolls
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Peanut oil |
| 1 | tablespoon | Minced ginger |
| ¾ | cup | Minced scallions |
| 2 | Celery stalks | |
| 4 | cups | Shredded Napa cabbage |
| ½ | cup | Bean sprouts |
| ½ | cup | Julienned Chinese roast |
| Pork | ||
| ½ | cup | Diced shelled and deveined |
| Shrimp | ||
| ½ | cup | Chicken stock |
| ½ | To 1 teaspoon sugar | |
| 1 | teaspoon | Cornstarch dissolved in 1 |
| TB water | ||
| 1 | tablespoon | Sesame oil |
| Salt and freshly ground | ||
| Black pepper to taste | ||
| For the paste: | ||
| 1 | cup | Boiling water |
| 2 | tablespoons | Cornstarch dissolved in 3 |
| TB water | ||
| 12 | Egg roll wrappers | |
| Vegetable oil for deep | ||
| Frying | ||
Directions
In a wok set over moderately high heat heat the oil until hot. Add the ginger, onion and celery and stir-fry 1 minute. Add the cabbage and bean sprouts and stir fry 2 to 3 minutes more, or until vegetables are slightly softened. Add the pork and shrimp and stir-fry 1 minute more. Add the chicken stock and sugar, bring the mixture to a boil and stir in the cornstarch mixture. Simmer until lightly thickened.
Stir in sesame oil, salt and pepper to taste.
In a saucepan have water at a boil. Remove from heat and whisk in cornstarch mixture.
Have ready 12 egg roll wrappers under dampened towel. Place a portion of the filing in a line diagonally across one corner of wrapper, brush with some of cornstarch paste and fold in the ends. Roll tightly to make a sealed cylinder. Repeat with remaining wrappers.
Have oil heated to 350 degrees F. Fry egg rolls, in small batches, turning, for about 4 minutes, or until golden brown. Transfer to paper towels to drain.
Makes 12 egg rolls.
Recommended Wine: 1991 Domaine Carneros Brut TASTE SHOW #TS4832
For the filling: