- 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
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.
- 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.