Mandarin egg roll

4 servings

Ingredients

Quantity Ingredient
1½ cup Dried black mushrooms
5¼ cup Vegetable oil
½ teaspoon Crushed fresh garlic
½ teaspoon Crushed ginger root
½ cup Cooked ground pork
1 tablespoon Cooking wine
½ cup Cooked shrimp
1 cup Shredded bamboo shoots
1 cup Bean sprouts
1 cup Shredded celery
1 Scallion, shredded
1 teaspoon Sesame seed oil
Salt and white pepper
8 Riceflour egg roll wrappers
1 Egg white; lightly beaten

Directions

Soak the mushrooms in hot water 15 minutes. Drain, cut off tough stems and shred to make ½ cup. Place ¼ cup oil in a wok over high heat until hot. Add the garlic, ginger and pork. Stir-fry 2 minutes. Add the cooking wine and shrimp and stir-fry 2 minutes. Add the mushrooms and remaining vegetables and stir-fry 2 minutes. Add the sesame seed oil and salt to taste. Mix. Drain off excess liquid and set the vegetable mixture aside. In a clean wok, heat 5 cups vegetable oil to the boiling point, about 400 F. Working with one at a time, lay the egg roll wrappers on the counter and place ⅛ of the reserved vegetable mixture on one end of each. Moisten the edges of the wrapper with the egg white and roll the wrapper, tucking in the ends at both sides of wrapper as you roll. Deep-fry the egg roll about 5 to 10 minute. Remove from oil and drain on paper towels.

Temperature(s): HOT Effort: DIFFICULT Time: 00:40 Source: PEKING GARDEN EAST Comments: MILWAUKEE, MEQUON Comments: WINE: TAI-SHAN Submitted By MICHELLE BRUCE On 03-24-95

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