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Shrimp and Pork Egg Rolls
(Time Life Books)
makes 16 egg roles
FILLING
ˇ 1/2 pound of fresh bean sprouts or 1 pound can of bean sprouts
ˇ 1/2 pound fresh raw shrimp
ˇ 1/2 cup fresh mushrooms cut in 1/4 inch slices
ˇ 4 cups finely chopped celery
ˇ 3 tablespoons oil
ˇ 1/2 pound lean ground pork
ˇ 1 tablespoon soy sauce
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ˇ 1 tablespoon Chinese rice wine, or pale dry sherry
ˇ 1/2 teaspoon sugar
ˇ 2 teaspoons salt
ˇ 1 tablespoon cornstarch dissolved in 2 tablespoons cold chicken stock, fresh or canned, or cold water
ˇ 1 pound ready made egg roll wrappers
ˇ 3 cups peanut oil, or flavorless vegetable oil
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PREPARE AHEAD: 1. With fresh bean sprouts in, rinse in a pot of cold water and discard any husks that float to the surface. Drain and pat dry with a paper towel. If you have canned bean sprouts, rinse then under running water and refrigerate them in a bowl of cold water for 2 hours. Drain and pat dry with a paper towel. This helps make them crisp.
2. Remove shells from shrimp. Then with a sharp knife, devein them by cutting a shallow incision down their backs an removing the black or white intestinal vein. Using a large knife and dice the shrimp by cutting into fine peaces.
MAKE THE FILLING: 1. Place a 12 inch wok or 10 inch skillet over high heat for 30 seconds. Pour in 1 tablespoon of oil and swirl it about in the pan. Heat about 30 seconds until oil begins to smoke. Turn head down to moderate and add pork and stir-fry about 2 minutes until pork is no longer pink. Then add soy sauce, wine, sugar, shrimp, and mushrooms, and stir-fry about 1 minute until shrimp turns pink. Transfer entire contents to a bowl and set aside.
2. Pour remaining 2 tablespoons of oil into the same wok or skillet and swirl it about in the pan. Heat about 30 seconds until oil begins to smoke. Turn head down to moderate and add celery and stir-fry for about 5 minutes. Then add salt and bean sprouts, and mix thoroughly together. Add the pork and shrimp mixture to pan, and stir until all ingredients are well combined. Cook over moderate heat, stirring constantly, until liquid starts to boil.
3. There should be 2 or 3 tablespoons of liquid remaining in pan. If more discard it with a spoon leaving 2 or 3 tablespoons. Stir the cornstarch mixture to combine it and add it to the pan, stirring until the cooking liquids thicken slightly and coat the mixture with a light glaze. Transfer entire contents to a bowl and set aside to cool to room temperature before use.
ASSEMBLE: With each egg roll wrapper, shape with your hands about 1/4 cup of mixture into a cylinder about 4 inches in length and 1 inch in diameter. Then place diagonally across center of egg roll wrapper. Lift the lower corner of wrapper over the filling and tuck the point under filling, leaving the upper corner exposed. Bring each small side end corners up on top of the roll and press down lightly. Brush the upper exposed corner with lightly beaten egg. Then roll the wrapper into a neat package. The egg will seal the edges and keep the roll intact.
Put the filled egg rolls on a plate and cover with a dry towel but don't let them sit more then 30 minutes with out frying them. If you wish to fry them later cover them with plastic wrap and place in refrigerator.
TO COOK: Place a 12 inch wok or heavy deep-fryer over heat. Add 3 cups of oil and heat until a haze forms above it or the temperature reaches 375 degrees. Place 5 or 6 egg rolls in the pan for about 3 or 4 minutes or until golden brown and crisp. Transfer cooked egg rolls on a stack of 2 or 3 paper towels. Let them sit while you fry another batch.
Serve rolls as soon as possible. If necessary, the egg rolls can be kept in warm a preheated 250 degree oven for about an hour, or they can be reheated for about 10 minutes in a 450 degree oven.
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