Egroll

On Fri, 04 Aug 2006 18:12:39 GMT, Steve Wertz

ROFLMAO! The recipe *was* pretty intriguing.

Crash hates, hates, hates cabbage, but he'll eat these egg rolls. Sometimes I just make the filling as a side dish, and we're happy as a couple of clams.

* Exported from MasterCook *

Egg Rolls

Recipe By :Carol Peterson Serving Size : 18 Preparation Time :0:00 Categories : Appetizers and Dips

Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -------- ------------ ------------------------------Ð-- 1/2 pound ground pork, lean 1/4 teaspoon salt 1/2 teaspoon cornstarch 1/2 teaspoon soy sauce 1 dash white pepper 8 cups water 2 1/2 pounds cabbage -- finely shredded 2 tablespoons vegetable oil 1/2 pound shrimp, cooked -- finely chopped 1/3 cup green onions -- finely chopped 1/2 teaspoon salt 1 teaspoon five-spice powder 18 egg roll wrappers 1 large egg -- beaten vegetable oil

Mix pork, 1/4 tsp. salt, cornstarch, soy sauce, and white pepper. Cover and refrigerate about 20 minutes.

Heat water to boiling in a stockpot or dutch oven; add cabbage. Drain; rinse cabbage in cold water until cold. Drain thoroughly; remove excess water by squeezing cabbage. (A salad spinner works nicely for this, too)

Heat wok until very hot. Add 2 tbsp. vegetable oil; tilt wok to coat sides. Add pork; stir-fry 3 minutes, or until pork is no longer pink. Stir in cabbage, shrimp, green onions, 1/2 tsp. salt, and five-spice powder. Remove cabbage mixture from wok; cool.

Place 1/2 cup cabbage mixture slightly below the center of egg roll wrapper. (Cover remaining wrappers with plastic wrap to keep the pliable.) Fold corner of egg roll wrapper closest to filling over filling, tucking the point under. Fold in and overlap the two side corners. Brush fourth corner with egg; roll up to seal. Repeat with remaining egg roll wrappers. (Cover filled egg rolls with plastic wrap to keep them from drying out.)

Heat two inches of vegetable oil in wok to 350F. Fry 4 or 5 egg rolls at a time for 2-3 minutes or until golden brown, turning two or three times; drain on paper towels.

Serve with hot mustard or sweet and sour sauce, if desired.

Cuisine: "Chinese" Source: "adapted from Betty Crocker's 'New Chinese Cookbook' by Leeann Chin" Copyright: "1990"

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