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|Sep 15, 2014 21:36|
|½ lb minced pork|
1 cup diced cooked shrimp
1 lb bean sprouts
1 cup shredded cabbage
1 cup shredded bamboo shoots
½ cup shredded onion
2 tbsp light soy sauce
1 cup shredded celery
1 tbsp cooking wine (rice wine)
2 tbsp tapioca starch
drops sesame oil
1 pkg of Egg Roll Wrappers, 40 pieces
4 slices ginger, then minced
Marinate pork with wine, soy sauce, and sesame oil.
Use high heat, 2 tbsp oil, brown ginger and onions for a minute, then stir fry shrimps and pork for a minute. Put in all the vegetables and salt. Cover with a lid and cook with high heat for 5 minutes.
When done, add starch and ¼ cup of water into mixture. Cook for another minute and remove to tray for cooling.
Fill a cup half with cold water and get a large plate for the wrapping.
Take out wrapper one piece at a time and place it on top of plate.
Spoon 2 tbsp of filling into center of wrapper, spread out lengthwise towards two corners. Pick up the lower corner and start folding it like a parcel. Smear the edges with water to make sure they are sealed. Make it long but narrow with a rectangular shape.
Heat up 6 cups of oil in wok and deep fry egg rolls until golden brown. Serve hot with plum sauce.
|Oct 6, 2014 02:31|
|Wow,thanks,looks very good,I will try to make it!|
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