Wednesday, September 8, 2010

Egg Roll


1 1/4 pounds ground pork
1 tablespoon soy sauce
1 teaspoon cornstarch
1/4 teaspoon sugar
1/2 teaspoon sesame oil
1/2 head of small cabbage (about 10 ounces)
3 carrots
8 fresh shitake mushrooms (or dried Chinese mushrooms soaked overnight), stems discarded
1 tablespoon high-heat cooking oil
2-3 cloves garlic, finely minced
1 teaspoon grated fresh ginger
1 tablespoon Chinese rice wine
2 tablespoons soy sauce
1 teaspoon sesame oil
1 teaspoon Chinese black vinegar (optional)
1/2 teaspoon salt
Freshly ground black pepper

For the egg rolls
50 Spring Roll/Egg Roll Wrappers, defrosted unopened at room temperature for 45 minutes or in refrigerator overnight (about 2 packages)
Cornstarch slurry: 1 tablespoon cornstarch (or flour) mixed with 1/4 cup of cool water
Oil, for frying


Marinate the ground pork with the soy sauce, cornstarch, sugar and sesame oil for at least 10 minutes at room temperature.

In the meantime, shred the cabbage and the carrots using your food processor or by hand. Slice the mushrooms into very thin strips.
Heat a wok or large frying pan over high heat until hot. Add the cooking oil and swirl to coat. Add the garlic, ginger and fry until fragrant, 15-30 seconds. Add the pork and stir fry until no longer pink. Add the cabbage, carrots and the mushrooms and stir fry for 1 minute, until the vegetables are softened. Add the rice wine, soy sauce, sesame oil Chinese black vinegar, salt and black pepper. Continue to stir fry for another minute. Remove the filling to a baking sheet and spread out to cool. Prop up one end of the baking sheet so that it tilts and will allow all the moisture to drain to one end. Let cool for 15 minutes.
Discard all of the accumulated juices. Use paper towels to blot the filling to rid of extra oil or juice. Now, we’re ready to wrap!


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