Fried Egg Rolls
From Kaitlyn Phillips
1/2 cup shredded meat: pork loin, beef, or chicken (about 1/4 lb.)
1 tsp. cooking wine or sherry (I'd leave this out!!)
1 tsp. cornstarch
1/4 tsp. salt
4 cup shredded cabbage
1 cup shredded celery
1/2 cup shredded carrot
1 Tbsp. sugar
1 tsp. salt
1/4 tsp. pepper
1 tsp. sesame oil
16 egg roll skins
Part 4: (for flour paste)
2 Tbsp. flour
2 Tbsp. water
Peanut or salad oil for deep frying
2 Tbsp. soy sauce
2 Tbsp. white vinegar
1 Tbsp. shredded ginger root
Add 1 to the shredded meat and mix thoroughly. Heat the wok then add 4 Tbsp. oil, stir-fry the mean until the color changes. Remove and drain.
Put the ingredients in 2 in boiling water and cook for 10 seconds; remove and drain the vegetables. Add the meat and 3. Toss lightly, divide the mixture into 16 portions (filling).
To wrap the egg rolls, place the egg roll skin on working surface. Place a portion of the filling in the middle of the egg roll skin. Fold the lower third of the egg roll skin over the filling. Fold in the two ends and wrap filing. Moisten the top edge of the egg roll skin with mixture. Continue to wrap the egg roll skin. Rolls should be about 4 inches long.
Heat the wok, then add the oil. Heat the oil for deep-frying. Deepfry the egg rolls over medium heat for 4 minutes, or until they are golden brown. Remove and drain. Combine ingredients of 5 and use as a dipping sauce.
Makes enough for about 16 egg rolls.
Vegetables can vary for taste. Use egg rolls at room temperature, not frozen. Wing Hing brand is recommended. :) ENJOY!