Chinese Egg Rolls (Pork)
1 lb ground pork or chicken or very fine strips of meat
2 cloves minced garlic
2 T minced ginger
2T soya sauce
2T rice wine vinegar or sherry
3T green onion chopped
2 tsp cornstarch
5-6 cups shredded cabbage and carrots (small bag of coleslaw mix substitute)
3 cups bean sprouts
1/2 cup chopped water chestnuts
1/2 tsp red pepper flakes
1/2 tsp black pepper
dash 5 spice powder
dash sesame oil
add soya to moisten if too dry
salt to taste after adding soya sauce
egg roll wrappers
small bowl with water and dash cornstarch (or use egg and water wash to moisten edge of egg roll before frying)
veg oil for frying
Fry ground meat with garlic and ginger until no longer pink. Add next 5 ingredients. Mix well.
Steam-fry shredded veg until wilted. Add sprouts and chestnuts. Add next 4 ingredients.
Mix meat and veg mixtures together.
Add soya sauce if mixture is too dry. Mine was fine at this point and I didn't want it to be too wet and weep through the wrappers. I abhor splattering oil in my kitchen!
On a clean surface put 1 wrapper with a point facing you. Put about 1/3 cup filling on the bottom 1/3 of the wrapper and fold away from you, wrapping one side in and then the other. It should look like an open envelope now. Before making the final turn moisten the edges with the water or egg mix and lay it folded edge down and proceed to make as many rolls as you will be using right away. If you make them all up, you can freeze them and deep fry later.
I made 6 which gave us 3 each and that was very filling!
Fry in about 1 inch of veg oil at 350 degrees until brown on 1 side, turn and repeat. Drain on paper towels.
Serve with plum or sweet and sour sauce or honey mustard or rice wine and ginger threads.
I made a quick sweet and sour sauce with 1/4 c ketchup, 1/4 c soya sauce, 1/4 c rice wine, 1/4 c sugar and 1/4 c pineapple juice mixed with 1 T cornstarch and 1/4 c water to thin. Heat until thickened and thin if necessary with water.
|Ground Pork, Ginger and Garlic|
|Veg, Sprouts, Water Chestnuts, Pork Mix, Spices|
|Egg Roll Wrapper facing you|
|Filling on bottom 1/3 of wrapper|
|Final roll, brush with water or egg mixture and lay facing down|
|Ready to Fry|
|Sweet and Sour Sauce|
|Hot and Tasty!|