Egg Rolls

Egg Rolls (Chi Tan Chuan)

Serve these with two dipping sauces, one sweet & one hot

1 pound ground pork
3 cups finely shredded green cabbage
1 (8 1/2 ounce) can bamboo shoots, drained & chopped
1/2 cup chopped mushrooms
4 scallions, sliced
2 Tbspsoy sauce
1 tps cornstarch
1 tps five spice powder
1 tps salt
1/2 tps sugar
1 pound egg roll skins (16 to 18)
Vegetable oil
Sweet & Sour Sauce
Hot Mustard Sauce

Stir-fry pork in wok or 10-inch skillet until brown
Remove pork from wok; drain, reserving 2 Tbspfat
Stir-fry cabbage, bamboo shoots, mushrooms & scallions in reserved fat
Mix soy sauce, cornstarch, five spice powder, salt & sugar; pour over vegetable mixture
Stir-fry 1 minute; cool

Mix pork & vegetables
Cover egg roll skins with damp towel to prevent drying
Place 1/4 cup pork mixture on center of each egg roll skin
Fold one corner of egg roll skin over filling; overlap the two opposite corners
Moisten fourth corner with water; fold over to make into roll

Heat 1 1/2 to 1 3/4 inches of oil to 360 deg F
Fry 3 to 5 egg rolls at a time until golden brown, turning once, about 3 min; drain

Serve hot with Sweet & Sour Sauce & Hot Mustard Sauce

Makes 16 to 18 egg rolls

Topics: Chinese Recipes - Chi Tan Chuan

 

Leave a Comment