Mandarin egg roll b1

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 RICE-FLOUR 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 w/ 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 min. 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

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