| egg Rolls (chi Tan Chuan) serve These With Two Dipping Sauces, One Sweet And One Hot. 1 Pound Ground Pork
3 Cups Finely Shredded Green Cabbage
1 (8 1/2 Ounce) Can Bamboo Shoots, Drained And Chopped
1/2 Cup Chopped Mushrooms
4 Scallions, Sliced
2 Tablespoons Soy Sauce
1 Teaspoon Cornstarch
1 Teaspoon Five Spice Powder
1 Teaspoon Salt
1/2 Teaspoon Sugar
1 Pound Egg Roll Skins (16 To 18)
vegetable Oil
sweet And Sour Sauce
hot Mustard Sauce stir-fry Pork In Wok Or 10-inch Skillet Until Brown. Remove Pork From Wok; Drain, Reserving 2 Tablespoons Fat. Stir-fry Cabbage, Bamboo Shoots, Mushrooms And Scallions In Reserved Fat. Mix Soy Sauce, Cornstarch, Five Spice Powder, Salt And Sugar; Pour Over Vegetable Mixture. Stir-fry 1 Minute; Cool. mix Pork And Vegetables. Cover Egg Roll Skins With Damp Towel To Prevent Drying. Place 1/4 Cup Pork Mixture On Center Of Each Egg Roll Skin. Fold One Corner Of Egg Roll Skin Over Filling; Overlap The Two Opposite Corners. Moisten Fourth Corner With Water; Fold Over To Make Into Roll. heat 1 1/2 To 1 3/4 Inches Of Oil To 360 Degrees F. Fry 3 To 5 Egg Rolls At A Time Until Golden Brown, Turning Once, About 3 Minutes; Drain. serve Hot With Sweet And Sour Sauce And Hot Mustard Sauce. makes 16 To 18 Egg Rolls. |
