Fried Egg Rolls
HARD 1 HOUR
• 10 sheets frozen spring roll wrappers
• 2 clove garlic
• 4 Shiitake Mushrooms (Chinese black mushrooms)
• 4 oz pork
• 2 oz carrots (shredded)
• 8 oz bean sprouts
• ½ tsp salt
• ½ tsp sugar
• 1 tsp light soy sauce
• 2 tsp oyster sauce
• 1 tsp cornstarch
• 4 tbsp water
• 2 tsp plain flour mix with 1 tbsp water
• Worcestershire sauce OR
• Sweet and Sour Sauce
- 1 tbsp tomato paste
- 2 tbsp ketchup
- ¼ tsp salt
- 2 tsp cornstarch (mixed with 1 tbsp water)
- 2 tbsp water
- 3 tbsp sugar
- 6 tbsp vinegar
TIP
Fillings should be cooled thoroughly for easy wrapping.
Spring roll wrappers should be well defrosted for easy separation.
To store uncooked egg rolls - lay egg rolls on a tray lined with a piece of wax paper. Put in the freezer overnight until they are hardened. Store egg rolls in a freezer bag (can be kept in the freezer up to 3 months).
1 Clean and soak mushrooms in a bowl of water until soft. Remove stems and cut into thin strips.
2 Wash pork and cut into very thin strips. Mix pork with a little oil, cornstarch and water.
3 Crush garlic and chop into fine pieces.
4 Wash and drain bean sprouts.
5 Prepare sauce. Mix seasonings well.
6 Heat 2 tbsp oil in wok, saute garlic until golden in color. Add in pork, mushrooms and carrots. Stir fry until cooked. Add bean sprouts, stir fry until it is a bit softened. Add in sauce, stir fry until thickened. Turn off heat. Place on a plate for later use.
7 Separate spring roll wrappers individually. Place sufficient fillings on the center of each spring roll wrapper, lift and bring both sides of wrappers over each other, roll from bottom up to the top to form a cylinder, seal with a little plain flour mixture.
8 Deep-fry egg rolls over moderate heat, move egg rolls constantly until it turns golden brown. Place egg rolls on a plate to rest for 5 minutes.
9 Heat oil until bubbles form on the side. Deep fry egg rolls for 1 more minute. Place egg rolls on a plate lined with paper towel to absorb extra oil.
10 Cut into halves. Serve with dipping sauce.