Egg roll (velasco)
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Soy sauce |
| 1 | teaspoon | Cornstarch |
| 1 | teaspoon | Five-spice powder |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Sugar |
| Vegetable oil | ||
| 3 | cups | Finely shredded cabbage from about 3/4-pound |
| 8 | ounces | Sliced bamboo shoots; drained and chopped |
| ½ | cup | Chopped mushrooms |
| 4 | mediums | Green onions with tops; sliced |
| 1 | pounds | Cooked pork; drained well and shredded |
| 1 | pounds | Egg roll skins;; (16 to 18) |
Directions
Mix soy sauce, cornstarch, five-spice powder, salt and sugar together. Heat a wok or a 12-inch skillet until very hot. Add 2 tablespoons oil. Rotate wok or skillet to coat sides. Add cabbage, bamboo shoots, mushrooms and green onions. Stir-fry for 2 minutes. Add soy mixture and cook and stir for 1 minute. Cool mixture before adding pork and vegetables.
Place ¼ cup of meat mixture on center of each egg-roll skin. (Cover remaining skins with plastic wrap to keep them pliable.) Fold corner of egg roll skin over filling; overlap the 2 opposite corners. Moisten the fourth corner with water; roll up to seal. Repeat with remaining egg-roll skins and meat mixture. Heat oil in depth of 1½ inches in a wok to 360F. Fry egg rolls, 3 to 5 at a time, about 3 minutes, turning once, until golden brown; drain. Serve hot with sweet-and-sour sauce.
Notes: Serve with a sweet and sour sauce Sent by Pat Hanneman; Recipe provided by Liz Caesar <www.press-enterprise.com/news/895009015.html> on 05/13/1998(Wed) and converted by MC_Buster.
Recipe by: Cook and Tell: Mary Velasco of Corona Posted to MC-Recipe Digest by Kitpath <phannema@...> on May 13, 1998