1/09/2019 Egg Rolls
Recipe Courtesy of Cindy Schumacher
1 (4 oz.) can mushrooms
½ pound ground pork
½ tsp. salt
½ tsp. cornstarch
½ tsp. soy sauce
Dash white pepper
8 cups water
1 head green cabbage (about 2½ lbs.) finely shredded
2 Tbsp. vegetable oil
¼ cup shredded canned bamboo shoots
½ pound cooked shrimp, finely chopped
1/3 cup finely chopped green onions (with tops)
1 tsp. salt
1 tsp. five spice powder
1 pound egg roll skins
1 egg, beaten
Mix pork, ½ teaspoon salt, the cornstarch, soy sauce and white pepper. Cover and refrigerate about 20 minutes.
Heat water to boiling in 4-qt Dutch oven; add cabbage. Heat to boiling; cover and cook 1 minute. Drain; rinse with cold water until cabbage is cold. Drain thoroughly; remove excess water by squeezing cabbage.
Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add 2 tablespoons vegetable oil; rotate to coat side. Add pork; stir fry until pork is no longer pink. Add mushrooms and bamboo shoots; stir-fry 1 minute. Stir in cabbage, shrimp, green onions, 1 teaspoon salt and the five spice powder; cool.
Place ½ cup pork moisture slightly below center of egg roll skin. (Cover remaining skins with damp towel to keep them pliable.) Fold corner of egg roll skin closet to filling over filling, tucking the point under. Fold in and overlap the two opposite corners. Brush fourth corner with egg; roll up enclosed filling to seal. Repeat with remaining egg roll skins. Cover filled egg rolls with dampened towel or plastic wrap to keep them from drying out.
Heat vegetable oil (2 inches) in wok to 350. Fry 4 or 5 egg rolls at a time until golden brown, turning 2 or 3 times, 2 to 3 minutes. Drain on paper towel. Serve with hot mustard and a sweet and sour sauce.