Roast Pork, Shrimp and Cabbage Egg Rolls

Total Time:
45 min
Prep:
25 min
Cook:
20 min
Ingredients
  • For the filling:
  • 2 tablespoons peanut oil
  • 1 tablespoon minced ginger
  • 3/4 cup minced scallions
  • 2 celery stalks
  • 4 cups shredded Napa cabbage
  • 1/2 cup bean sprouts
  • 1/2 cup julienned Chinese roast pork
  • 1/2 cup diced shelled and deveined shrimp
  • 1/2 cup chicken stock
  • 1/2 to 1 teaspoon sugar
  • 1 teaspoon cornstarch dissolved in 1 tablepoon 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 tablespoons 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


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