Ingredients
- 2 tablespoons canola oil, plus additional for deep frying
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- 2 serrano chiles, stemmed and finely chopped
- 1/2 pound ground pork (may substitute ground turkey)
- 1 cup shredded Chinese cabbage
- 1 cup bamboo shoots, rinsed and julienned
- 4 tablespoons soy sauce
- 1 cup black mushrooms, soaked and julienned
- 2 tablespoons Shaoxing wine
- 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
- Salt and pepper
- 1 cup chopped scallions, both white and green parts
- 1 cup bean threads, soaked in warm water to cover until soft (10 to 15 minutes), drained well, and cut into 2-inch pieces
- 1 (1-pound) package egg roll wrappers
- 1 egg beaten with 1/4 cup water, for egg wash
- Sweet and Sour Sauce, recipe follows
- Spicy Mustard, recipe follows
Directions
Heat a wok or skillet over high heat. Add the oil and swirl to coat the pan. When the oil is hot, add the garlic, ginger, and chiles and cook until soft, about 2 minutes. Do not allow the aromatics to burn. Add the pork and stir-fry until just cooked through, about 3 to 5 minutes. Add the cabbage, bamboo shoots, soy sauce, mushrooms, wine and cook until soft, about 3 minutes. Add the cornstarch slurry. Season, to taste, with salt and pepper. Transfer the filling mixture to a medium bowl and add the scallions and the bean threads to the cooled mixture. Sir to blend.
Dampen a kitchen towel. Place 5 wrappers on a work surface with 1 point each near you and cover the remainder with the cloth to prevent drying. Place about 1/4 cup of the filling on the wrappers, just above the near corners. Bring the corner nearest you up over the filling and roll halfway; brush the edges with the egg wash, then fold in the side corners and continue rolling to enclose the filling completely. Roll as tightly as possible. Cover with the cloth and allow the rolls to rest, seam side down; this allows the egg to set. Fill and roll the remaining wrappers, cover, and allow the rolls to rest at least 2 minutes.
Fill a fryer or heavy medium pot 1/3 full with the oil and heat to 350 degrees over high heat. Add the egg rolls 4 to 6 at a time and fry them until light golden, turning as needed, about 5 minutes.
Remove them with a slotted spoon and drain on paper towels. Fry again at 350 degrees (until golden) just before serving for extra crispiness.
To Serve: Place a spoonful of the Sweet and Sour Sauce in the middle of a serving plate. Slice the rolls on the diagonal and arrange 3 of them around the sauce. Drizzle the spicy mustard around the outside of the plate and serve.
Sweet and Sour Sauce:
- 1/3 cup rice wine vinegar
- 2 teaspoons soy sauce
- 2 tablespoons Shaoxing wine
- 2 cups fresh pineapple juice
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1 teaspoon red chile flakes
- 3/4 cups pineapple, cut into cubes
- 1/2 cup mango, cut into cubes
- 1/4 cup each red and green peppers, 1/2 inch dice
- 2 tablespoons cornstarch mixed with 2 tablespoons water (slurry)
In a saucepan over medium high heat, add the vinegar, soy sauce, wine, pineapple juice, and sugar. Bring to a boil and then reduce the heat to medium. Add the chile flakes, pineapple, mango, peppers, and cornstarch, and let simmer for 2 minutes. Serve hot.
Spicy Mustard:
- 1/3 cup dry mustard, mixed with 1/4 cup water
- 1/3 cup Dijon mustard
- 1 tablespoon sugar
In a small bowl, whisk together the mustards, and sugar until a smooth paste is formed.
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By jenko-luv
Hawaii
on January 06, 2011
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Perfect in every way but I adjusted the recipe accordingly.
Used WAY less chilies. Added 2 Tbls more Soy Sauce, 2 more cloves Garlic, 2 tsp Sake, 2 1/2 Tbls Mirin a "japanese" cooking wine instead of Shaoxing a "chinese" cooking wine; Makes it just a hint sweeter. I also added 1 1/2 Tbls sugar (sounds too sweet but when you fry it the sugars melt making it perfect Dissolve the sugar in the liquid ingredients before adding it. Used shitake mushrooms (soak in warm water for 10 mins and squeeze water out before slicing
I used my Thai Asian Sweet Chili Sauce Recipe. Love sweet? TRUST ME it's 2 die 4!
1 cup sugar; 1/2 cup water; 1/2 cup rice wine vinegar; 1 clove garlic minced; 1 tsp salt; 2 tsp garlic chili paste; 1 Tbls Sweet & Sour Dipping Sauce Kikoman brand; 2 tsp chopped fresh cilantro.
In a small sauce pan, combine all ingredients; simmer until syrupy; cool.
WARNING: USE GLOVES WHEN MINCING THE SERRANO CHILIES! I forgot & my hands burned in intense pain for 12 hours!
By tobiirving_9711712
las vegas, NV
on August 08, 2010
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The egg rolls came out delicious.
But the star of this recipe is the Sweet and Sour Sauce. Most are a dark red and this one is just the best I ever had. My three teenagers told me it was better than eating out anywhere!!!!!!!
I put the sauce on cooked nuggets of chicken and it was just so delicious!!!!
By hajluv2cheer
Bradenton, FL
on May 22, 2010
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My family gobbled this down. I used jalepeno instead of serrano (it's what I had on hand. I also only used cabbage and carrots as my vegetables and fried it only once in order to make it easier on myself. I use sweet rice flour instead of cornstarch, gives it a slightly sweeter taste. I did not make the sauce as I have my own sweet and sour sauce I like. There are lots of ways to change up this recipe to personalize it and pare it down to simplify. Very delicious and I will definitely make it again.
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