Ingredients:
1 package egg roll wrappers (4 1/2" by 5 1/2")
Filling:
1 pound fresh pork (or barbecued pork)
1 medium onion (sliced)
2 stalks celery, cut diagonally
1/2 pound fresh mushrooms, sliced
6 water chestnuts (fresh if possible), sliced
1/2 pound suey choy (Napa Cabbage), sliced thinly, 1
inch lengthwise
2 green onions, diced
1 pound fresh bean sprouts
Pork Seasonings:
1 teaspoon soy sauce
1 teaspoon oyster sauce
salt and pepper to taste
a bit (less than 1 teaspoon)
cornstarch (corn flour)Gravy
Mixture:
4 tablespoons water
1 tablespoon
cornstarch
1/2 teaspoon soy sauce
2 teaspoons oyster sauce
salt, pepper, accent (if desired) to taste
2 tablespoons
cornstarch mixed with 2 teaspoons cold
water*
Oil for
stir-frying
2 to 4 cups oil for
deep-frying
Directions:
Mix seasoning ingredients together. Cut the pork
into thin strips, add the seasonings and marinate
the pork for between 10 and 15 minutes.
While the pork is marinating, prepare the
vegetables, and the gravy mixture.
Heat wok and add oil. When oil is ready, add the
celery and onion and stir-fry. Taste and add salt
and sugar if desired. Remove from wok. Add the pork
to the wok and cook until well done (place cover on
wok). Remove. Clean the wok and stir-fry separately
the mushrooms, water chestnuts, and bean sprouts.
Check the seasoning while stir-frying the bean
sprouts and add salt and/or sugar as desired.
Stir-fry the suey choy, covering and cooking for
approximately 1 minute, again adding salt and/or
sugar if desired. Combine all the ingredients in the
wok. If necessary, drain some of the juice from the
vegetables out.
Add the gravy, pushing the vegetables up against the
sides of the wok to form a "well" in the middle for
the gravy, and stir to thicken. Mix thoroughly. Add
green onion. Set the filling aside to allow to cool
before wrapping.
Wrapping: Mix the
cornstarch and water, slowly
adding the water to the
cornstarch until you have a
"glue" which will be used to seal the wrappers.
To wrap, lay the egg roll wrapper out with the short
(4 1/2") side directly in front of you. This will be
the dry side. The two long sides will be called
sides 1 and 3, and the other short side directly
across from you will be called side 2. Place
approximately 1 tablespoon of filling in the middle
of the wrapper, spreading it out but not getting too
close to the edges. Using your fingertip, spread a
bit of the
cornstarch/water glue along edges 1, 2,
and 3. Fold over the dry side, then take side 2 and
fold it over, making sure the two sides overlap.
Press down firmly on sides 1 and 3, making sure they
are well sealed.**
Deep-frying: When oil is ready, slide each egg roll
carefully into the wok one at a time. Deep-fry until
they are golden brown, then drain on deep-fry rack
or paper towels. Keep on a tray lined with fresh
paper towels until needed. The egg rolls should not
be stacked. If possible do not reheat in the oven,
as this can dry the eggrolls out, but if necessary,
reheat them on low heat for 10 minutes on each
side. Serve with
Sweet and Sour Dipping Sauce.
*If desired, instead of
cornstarch and water you can
substitute beaten egg or egg white.
**Most recipes use
the "envelope" method for wrapping. I prefer this
method: not only is it easier to learn, but you can
put more filling in each egg roll, and the rolls
tend to be crispier.
More delicious egg roll recipes can be found in
ChineseFoodDIY's Chinese cookbook
"Real & Healthy
Chinese Cooking". |
