Title: Mandarin Egg Roll B1
Categories: Chinese Meat Appetizer
Yield: 4 Servings
| 1 1/2 | c | DRIED BLACK MUSHROOMS |
| 5 1/4 | c | VEGETABLE OIL |
| 1/2 | ts | CRUSHED FRESH GARLIC |
| 1/2 | ts | CRUSHED GINGER ROOT |
| 1/2 | c | COOKED GROUND PORK |
| 1 | tb | COOKING WINE |
| 1/2 | c | COOKED SHRIMP |
| 1 | c | SHREDDED BAMBOO SHOOTS |
| 1 | c | BEAN SPROUTS |
| 1 | c | SHREDDED CELERY |
| 1 | | SCALLION, SHREDDED |
| 1 | ts | SESAME SEED OIL |
| | | SALT AND WHITE PEPPER |
| 8 | | RICE-FLOUR EGG ROLL WRAPPERS |
| 1 | | EGG WHITE, LIGHTLY BEATEN |
Soak the mushrooms in hot water 15 minutes. Drain, cut off tough stems and
shred to make 1/2 cup. Place 1/4 cup oil in a wok over high heat until hot.
Add the garlic, ginger and pork. Stir-fry 2 minutes. Add the cooking wine
and shrimp and stir-fry 2 minutes. Add the mushrooms and remaining
vegetables and stir-fry 2 minutes. Add the sesame seed oil and salt to
taste. Mix. Drain off excess liquid and set the vegetable mixture aside. In
a clean wok, heat 5 cups vegetable oil to the boiling point, about 400 F.
Working with one at a time, lay the egg roll wrappers on the counter and
place 1/8 of the reserved vegetable mixture on one end of each. Moisten the
edges of the wrapper w/ the egg white and roll the wrapper, tucking in the
ends at both sides of wrapper as you roll. Deep-fry the egg roll about 5 to
10 min. Remove from oil and drain on paper towels. Temperature(s): HOT
Effort: DIFFICULT Time: 00:40 Source: PEKING GARDEN EAST Comments:
MILWAUKEE, MEQUON Comments: WINE: TAI-SHAN