EGG ROLLS (SALLYE)
1 pkgegg roll skins
2 ccooked pork, ham or peeled, deveined shrimp
5 mediumshitake. portabello or other mushrooms
2 cbamboo shoots , fresh or canned
1/2 lbbean sprouts, fresh or canned
2 Tbspoyster sauce or chicken broth
4-5 coil for deep frying
1 largeegg, beaten
How to Make EGG ROLLS (SALLYE)
1. Slice ham or pork or shrimp, mushrooms, bamboo shoots and onions to the size of a match stick
2. Slice celery on the diagonal into matchstick size
3. Rinse beans sprouts in cold water and drain well
Note: The cutting is tedious but worth it.
- MAKE FILLING:
Heat wok or heavy skillet over medium high heat, add 1 tablespoon oil. Stir fry separately as follows:
Bean sprouts = 1 minute
Mushrooms with bamboo shoots seasoned with sugar = 2 minutes
Add more oil as needed
Ham, pork or shrimp = 2 minutes
- Pour oyster sauce (or chicken broth) over meat and mix well
Add back in other ingredients plus green onions and salt
Remove from heat and cool
Position wrapper like a diamond with the corners at top, bottom, right and left.
Place 1/2 cup of filling on lower section of wrapper
Tuck bottom corner around filling and firmly roll about halfway up the sheet
Moisten the remaining three corners with beaten egg
Fold left and right corners toward the center and then firmly roll all the way up including top corner
- TO COOK:
Heat oil in wok or deep heavy saucepan to 350º F
NOTE: You will have to fry in batches so as not to overcrowd the pan or wok.
Deep fry egg rolls on both sides, turning once, until golden brown.
Drain on peper towels.
Serve hot with my recipe posted here entitled SWEET & SOUR SAUCE (SALLYE)