EGG ROLLS (SALLYE)
By
sallye bates
@grandedame
3
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)
- 1Preparation:
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. - 2MAKE 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 - 3Pour 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 - 4WRAPPING:
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 - 5TO COOK:
Heat oil in wok or deep heavy saucepan to 350ยบ 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)
