Egg Rolls B1 Recipe




Recipe Categories:
Appetizer; Chinese; Dutch Oven; Vegetable


You are viewing:
Egg Rolls B1 Recipe


 

Our Asian Recipes section offers spicy meals from the East

 

  • Chinese
  • Indian
  • Korean
  • Thai
  • ...and other Asian Recipes

 

"Playwrights are like men who have been dining for a month in an Indian restaurant. After eating curry night after night, they deny the existence of asparagus."
Peter Ustinov

Asian recipes have draw on thousands of years of experience to produce a rich variety of spicy and healthy recipes.

"The dishes of the present day are very light, and they have a particular delicacy and perfume. The secret has been discovered of enabling us to eat more and to eat better, as also to digest more rapidly....The new cookery is conductive to health, to good temper, and to long life....Who could enumerate all the dishes of the new cuisine? It is an absolutely new idiom. I have tasted viands prepared in so many ways and fashioned with such art that I could not imagine what they were."
Louis Sebastien Mercier

 

 

These Asian Recipes are part of our collection of over 60,000 recipes.






Egg Rolls B1

 

Ingredients

5 medium dried black mushrooms
1/2 lb ground pork
1 1/2 tsp salt
1/2 tsp cornstarch
1/2 tsp soy sauce
1 dash white pepper
1 (2-1/2 lb) green cabbage, finely sh, redded
2 cup vegetable oil
1/4 cup shredded bamboo shoots (canned)
1/2 lb cooked shrimp, chopped
1/3 cup finely chopped green onions (with t, ops)
1 tsp five-spice powder
1 lb egg roll skins
1 egg, beaten
1/4 cup hot dry mustard

RED SWEET & SOUR SAUCE

1/2 cup red wine vinegar
1/2 cup catsup
1/3 cup sugar
15 drop red pepper sauce



 

Preparation

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

 

 

Servings: 6