- Total: 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
