EGG ROLLS (SALLYE)

Name: EGG ROLLS (SALLYE)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Yields about 24
Cuisine: Chinese
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

By sallye bates
@grandedame

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

Rating:

★★★★★ 1 vote5

Comments:

19 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
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How to Make EGG ROLLS (SALLYE)

Step-by-Step

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.
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
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
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
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)