Roast pork, shrimp and cabbage egg rolls

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Peanut oil
1 tablespoon Minced ginger
¾ cup Minced scallions
2 Celery stalks
4 cups Shredded Napa cabbage
½ cup Bean sprouts
½ cup Julienned Chinese roast
Pork
½ cup Diced shelled and deveined
Shrimp
½ cup Chicken stock
½ To 1 teaspoon sugar
1 teaspoon Cornstarch dissolved in 1
TB water
1 tablespoon Sesame oil
Salt and freshly ground
Black pepper to taste
For the paste:
1 cup Boiling water
2 tablespoons Cornstarch dissolved in 3
TB water
12 Egg roll wrappers
Vegetable oil for deep
Frying

Directions

In a wok set over moderately high heat heat the oil until hot. Add the ginger, onion and celery and stir-fry 1 minute. Add the cabbage and bean sprouts and stir fry 2 to 3 minutes more, or until vegetables are slightly softened. Add the pork and shrimp and stir-fry 1 minute more. Add the chicken stock and sugar, bring the mixture to a boil and stir in the cornstarch mixture. Simmer until lightly thickened.

Stir in sesame oil, salt and pepper to taste.

In a saucepan have water at a boil. Remove from heat and whisk in cornstarch mixture.

Have ready 12 egg roll wrappers under dampened towel. Place a portion of the filing in a line diagonally across one corner of wrapper, brush with some of cornstarch paste and fold in the ends. Roll tightly to make a sealed cylinder. Repeat with remaining wrappers.

Have oil heated to 350 degrees F. Fry egg rolls, in small batches, turning, for about 4 minutes, or until golden brown. Transfer to paper towels to drain.

Makes 12 egg rolls.

Recommended Wine: 1991 Domaine Carneros Brut TASTE SHOW #TS4832

For the filling:

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