Roast Pork, Shrimp and Cabbage Egg Rolls
- 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
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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