Pork/Shrimp Egg Rolls
Found in a 1969 chinese cookbook published by Time/Life books. Of all the egg rolls I've ever had in Chinese restaurants or made myself these are my absolute favorite. Although the recipe is entitled "Pork/Shrimp", chicken works great as well (or any combination of the 3 or any of the 3 alone). Though I've never tried it, I think leaving out the meat would make super vegetarian egg rolls as well.
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READY IN: 45mins
SERVES: 4
YIELD: 16 egg rolls
UNITS: US
INGREDIENTS
Nutrition- 8ounces bean sprouts
- 8ounces shrimp
- 8ounces pork
- 4
- 3
- 1tablespoon soy sauce
- 1tablespoon mirin rice wine
- 2teaspoons salt
- 1⁄2teaspoon sugar
- 1teaspoon cornstarch
- 2tablespoons water
- 3tablespoons vegetable oil
- 1
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DIRECTIONS
- Dice meat and/or shrimp. Heat 1 tbs vegetable oil over high in a skillet. Stir fry pork 2 minutes or until not reddish. Add soy sauce, rice wine, sugar, shrimp mushrooms. Stir fry another minute. Remove from pan and set aside in a bowl.
- Heat 2 tbs vegetable oil in pan. Add celery and stir fry for 5 minutes. Add salt and bean sprouts and mix. Add pork/shrimp mixture. Stir together and cook over medium heat until liquid boils. There should be 2-3 tbs liquid remaining. If more, remove some.
- Combine corn starch with 2 tbs of water or broth. Add to meat/veggies. Stir and cook until liquid thickens and glazes ingredients.
- Fill egg roll wrappers with filling (about 1-2 tbs per wrapper). Fold and seal with beaten egg.
- Deep fry (375 degrees F.) in small batches until golden brown (60-90seconds) drain on paper towel.
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