EGG ROLLS (SALLYE)

1
sallye bates

By
@grandedame

Compliments of Chinese Village Cookbook, which has many wonderful Asian dishes listed. All are easy and tasty.

Rating:

★★★★★ 1 vote

Comments:
Serves:
Yields about 24
Prep:
20 Min
Cook:
10 Min
Method:
Deep Fry

Ingredients

  • 1 pkg
    egg roll skins
  • 2 c
    cooked pork, ham or peeled, deveined shrimp
  • 5 medium
    shitake. portabello or other mushrooms
  • 2 c
    bamboo shoots , fresh or canned
  • 1/2 lb
    bean sprouts, fresh or canned
  • 3
    ribs celery
  • 2
    green onions
  • 2 Tbsp
    oyster sauce or chicken broth
  • 1 tsp
    salt
  • 1 tsp
    sugar
  • 4-5 c
    oil for deep frying
  • 1 large
    egg, beaten

How to Make EGG ROLLS (SALLYE)

Step-by-Step

  1. Preparation:

    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.
  2. 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

    Set aside

    Add more oil as needed

    Ham, pork or shrimp = 2 minutes
  3. 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
  4. WRAPPING:

    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
  5. 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)

Printable Recipe Card

About EGG ROLLS (SALLYE)

Main Ingredient: Vegetable
Regional Style: Chinese



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