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BW Eggrolls by Becky Wenzel serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Eggrolls

Ingredients:

medium black mushrooms

1/2 lb

ground pork

1/2 tsp

salt

1/2 tsp

cornstarch

1/2 tsp

soy sauce

1 dash

white pepper

8 c

water

2 1/2 lbs

shredded cabbage

2 Tbsp

oil

1/4 c

canned shredded bamboo shoots

1/2 lb

cooked, cleaned shrimp, chopped

1/3 c

chopped green onion (including tops)

1 tsp

salt

1 tsp

chinese five spice powder

eggroll skins

egg, beaten

vegetable oil

hot mustard

sweet and sour sauce

Directions:

Soak mushrooms in hot water 20 minutes or until soft; drain. Rinse in warm water; drain. Squeeze out excess moisture. Remove and discard stems; cut caps into thin strips. Mix pork, 1/2 teaspoon salt, cornstarch, soy sauce and white pepper. Cover and refrigerate about 20 minutes.

Heat water to boiling; add cabbage. Heat to boiling; cover and cook 1 minute. Drain; rinse cabbage with cold water until cold. Drain thoroughly; remove excess water by squeezing cabbage.

Heat wok until very hot. Add 2 tablespoons of vegetable oil; tilt wok to coat sides. Add pork; stir fry 2 minutes or until pork is no longer pink. Add mushrooms and bamboo shoots; stir-fry one minute. Stir in cabbage, shrimp, green onions, 1 teaspoon salt and five spice powder. Remove cabbage mixture from wok; cool.

Place 1/2 cup cabbage mixture slightly below eggroll skin; (cover remaining skins with plastic to keep them pliable).
Fold center of eggroll skin closest to filling, tucking the point under. Fold in overlap the two opposite corners. Brush fourth corner with egg; roll up to seal.
Repeat with remaining eggroll skins.

Heat vegetable oil (two inches) in wok to 350 degrees. Fry four or five eggrolls at a time two to three minutes or until golden brown, turning two or three times; drain on paper towels.

Serve with hot mustard or sweet and sour sauce. ENJOY.

Categories:

Apps/Snacks & Beverages
Side Dishes