Egg Rolls B1
Ingredients| 5 medium dried black mushrooms |
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Soak the mushrooms in warm water until soft, approx. 30 mins.; drain.
Rinse in warm water; drain. Remove & discard stems. Cut caps into
thin strips. Set aside. Mix pork, 1/2 tsp. of salt, the cornstarch,
soy sauce, & pepper. Cover & refrigerate approx. 20 mins. Heat 2 qts.
water to boiling in Dutch oven; add the cabbage. Heat again to
boiling; cover & cook 1 minute; drain. Rinse with cold water until
cabbage is cold. Drain thoroughly; remove excess water by squeezing
cabbage. Heat wok until 2 drops water bubble & skitter when sprinkled
in wok. Add 2 tbs. of the oil & rotate to coat sides. Add seasoned
pork; stir-fry until pork is no longer pink. Add the mushrooms &
bamboo shoots; stir-fry 1 minute. Stir in cabbage, shrimp, green
onions, remaining 1 tsp. salt, & the five spice powder; cool. Place
1/2 cup of egg roll filling slightly below the center of an egg roll
skin. Cover the remaining skins with a dampened towel to keep them
pliable. Fold the corner of skin closest to filling over, tucking the
point under the filling. Fold in & overlap the two opposite corners.
Brush fourth corner with egg & roll up to seal. Repeat with remaining
skins. Cover the filled rolls with a dampened towel or plastic wrap
to prevent drying out. Pour remaining oil in a wok to a depth of 2
in. & heat to 350 F. Fry four or five rolls at a time for 2-3 mins.
until golden brown, turning 3 times. Drain on paper towel & keep hot.
Meanwhile, stir the mustard with 3 tbs. plus 1-1/2 tsp. cold water
until smooth. Let stand 5 mins. before serving. Serve the egg rolls
with the hot mustard and Red Sweet & Sour Sauce.
RED SWEET & SOUR SAUCE: Mix all ingredients in small bowl. Serve now
or cover & refrigerate.
Temperature(s): HOT Effort: AVERAGE Time: 01:30 Source: LEEANN CHIN
Comments: MINNEAPOLIS, MINNETONICA Comments: WINE: WAN FU
Servings: 6
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