Directions: |
Directions:Preparation of filling:
Mix in bowl - raw sausage with cornstarch, white pepper, and soy sauce. Let sit in refrigerator while preparing other ingredients.
Boil 2 lbs. cole slaw mix in water (I use dutch oven - the 2 lbs. will fit). Boil until cabbage just starts to turn soft. Then drain and squeeze until slightly dry. (I use a sack-cloth dish towel: wet dish towel and lay out across sink. Pour cooked cole slaw into dish towel, cool off with cold water, then, by wrapping the cole slaw in the towel and twisting and pressing, squeeze until slightly dry. Dump out squeezed ball of cole slaw into a bowl and "fluff up" with a fork. Set aside.)
Drain mushrooms and chop/cut into slightly smaller pieces than how they are canned if you wish. Set aside.
Drain bamboo shoots and chop/cut into pieces similar in size to mushroom pieces. Set aside.
Drain tiny shrimp (no need to chop). Set aside.
Chop green onions (onion and some of the green stems) into 1/4+ inch pieces. Set aside.
To cook filling:
Heat wok (medium high to high). Pour in 2 T. of vegetable oil and add pork. Cook until done. Do not remove from wok.
Push pork to sides of wok and add mushrooms and bamboo shoots to middle of wok. Stir fry for 1-2 minutes while gradually mixing with pork that is already in the wok.
Add shrimp and green onions. Mix/stir fry for an additional minute or two.
At this time, sprinkle/stir mixture with 1/2 T. of Five Spice Powder. Mix/stir fry for a minute.
Add the cooked cole slaw. Add the other 1/2 T. of Five Spice Powder. Mix/stir fry for an additional minute and then remove from heat. Pour in large bowl/pan to cool. You will want to cool to the point that you can work with it when you actually make the egg rolls.
Wipe out the wok, then pour the rest of the 48 oz. vegetable oil into wok. Heat medium high to high. While heating, fill the egg roll wraps.
Filling the egg rolls:
Set out shallow sheets (pizza tins or cookie sheets) on which to place filled egg roll wraps. (I also use wire cooling racks in the bottoms of the tins/sheets to keep the wraps from sticking to the pans and also for after cooking to allow them to drain.)
Beat the egg in a small bowl. You will use this for "glue" to secure the egg roll wraps after you fill them and before you deep-fry them.
You will more-or-less "diaper" the filling in each wrap. Lay out the egg roll wrap with one corner nearest you. Fill a heaping 1/4 measuring cup with the cooked filling. Place filling below center of the wrap. Pick up nearest corner and fold over the filling. Take the left and right corners and fold in/overlap to the middle, over the top of the first fold. Dab some egg on the top corner and then roll the filled portion of the egg roll toward the top corner, forming the egg roll and sealing with the egg-glued corner. Place uncooked roll onto wire rack. Stack carefully so the uncooked egg rolls do not stick together.
Cooking:
When oil in wok is heated, you should be able to cook 4-5 egg rolls at a time. When cooked to desired color (lighter or darker to taste), remove and drain. |
This recipe for Egg Rolls is from