Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 md Dried black mushrooms
1/2 lb Ground pork
1 1/2 ts Salt
1/2 ts Cornstarch
1/2 ts Soy sauce
1 ds White pepper
1 (2-1/2 lb) green cabbage,
-finely shredded
2 c Vegetable oil
1/4 c Shredded bamboo shoots
-(canned)
1/2 lb Cooked shrimp; chopped
1/3 c Finely chopped green onions
-(with tops)
1 ts Five-spice powder
1 lb Egg roll skins
1 Egg; beaten
1/4 c Hot dry mustard

-------------------RED SWEET SOUR SAUCE------------------------
1/2 c Red wine vinegar
1/2 c Catsup
1/3 c Sugar
15 dr Red pepper sauce

Soak the mushrooms in warm water until soft, approx. 30 mins.; drain.
Rinse in warm water; drain. Remove discard stems. Cut caps into
thin strips. Set aside. Mix pork, 1/2 tsp. of salt, the cornstarch,
soy sauce, pepper. Cover refrigerate approx. 20 mins. Heat 2 qts.
water to boiling in Dutch oven; add the cabbage. Heat again to
boiling; cover cook 1 minute; drain. Rinse with cold water until
cabbage is cold. Drain thoroughly; remove excess water by squeezing
cabbage. Heat wok until 2 drops water bubble skitter when sprinkled
in wok. Add 2 tbs. of the oil rotate to coat sides. Add seasoned
pork; stir-fry until pork is no longer pink. Add the mushrooms
bamboo shoots; stir-fry 1 minute. Stir in cabbage, shrimp, green
onions, remaining 1 tsp. salt, the five spice powder; cool. Place
1/2 cup of egg roll filling slightly below the center of an egg roll
skin. Cover the remaining skins with a dampened towel to keep them
pliable. Fold the corner of skin closest to filling over, tucking the
point under the filling. Fold in overlap the two opposite corners.
Brush fourth corner with egg roll up to seal. Repeat with remaining
skins. Cover the filled rolls with a dampened towel or plastic wrap
to prevent drying out. Pour remaining oil in a wok to a depth of 2
in. heat to 350 F. Fry four or five rolls at a time for 2-3 mins.
until golden brown, turning 3 times. Drain on paper towel keep hot.
Meanwhile, stir the mustard with 3 tbs. plus 1-1/2 tsp. cold water
until smooth. Let stand 5 mins. before serving. Serve the egg rolls
with the hot mustard and Red Sweet Sour Sauce.

RED SWEET SOUR SAUCE: Mix all ingredients in small bowl. Serve now
or cover refrigerate.

Temperature(s): HOT Effort: AVERAGE Time: 01:30 Source: LEEANN CHIN
Comments: MINNEAPOLIS, MINNETONICA Comments: WINE: WAN FU

Browse by categories