Egg Rolls (Chinese)

Posted by DmentD | Recipes | Sunday 9 September 2001 12:00 am

2 C pork loin (roasted, BBQ or raw) (shredded)
2 C chicken (raw or cooked) (slivered)
1 LB uncooked shrimp (peeled) (optional)
2 medium onions (chopped or sliced thin)
½ C (1 bunch) green onions (chopped)
6-8 cloves garlic (minced)
½-1 C water chestnuts (chopped)
2-3 C bean sprouts (whole)
1 C mushrooms (fresh) (optional)
½ C bamboo shoots (optional)
2 C celery (coarse chopped)
2 TBS ginger root (minced)
2 TBS cornstarch
2 C bok choy (thin shredded) (optional)
Salt & pepper to taste
Sesame oil
Soy sauce

Temperature:

In a wok fry the onion in 1 TBS vegatable oil until clear. Add the garlic and fry for 1 minute. Add the meats and stirfry until braised. Run 1 TBS sesame oil around wok rim, add all other ingredients and stirfry until soft and blended. Salt & pepper and add soy sauce (1 TBS at a time). Add more sesame oil if needed. Taste mix for adequate seasonings. Add 2 TBS cornstarch that has been dissolved in a small amount of water, cover and cook until the meat is tender. Place the filling on the triangle end of the wrapper. Turn in the ends of the wrapper, roll and seal the edge with a mixture of 1 egg and 1 TBS water. Fry in hot oil until golden brown, crispy and the filling is hot.

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