Ingredients: |
Ingredients: 1 pound ground pork or chicken
1 cup grated carrots
salt and pepper, to taste
1 celery stalk, chopped fine
1/2 cup minced onion
soy sauce, to taste
1 tablespoon minced garlic
1 tablespoon sugar
1 teaspoon grated fresh ginger or
1 pound fresh bean sprouts
1/8 teaspoon ground ginger
20 (6-inch) egg roll wrappers
1 pound shredded Chinese cabbage
1 egg, beaten, for egg wash
(Napa)
oil, for frying
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Directions: |
Directions:In a hot wok or large frying pan crumble and cook the pork 3 minutes. Season with salt and pepper. Add the onions, garlic, and ginger; continue to cook for 2 minutes. Add the cabbage, carrots, and celery. Season with salt and pepper. If the vegetables begin to stick to the pan add a tablespoon of oil. Stir-fry for 1 minute. Season with the soy sauce and sugar. Add the sprouts and mix thoroughly. Remove from the heat and cool completely.
To assemble, spoon about 1/4 cup of the filling in a rectangular shape on the center of each wrapper. Fold in the ends toward the center about 1/4-inch. Then, beginning at the bottom, roll up the wrapper, like a jelly roll, using a little of the egg wash to seal the end tightly. Repeat until all of the egg rolls are done.
Fry the egg rolls in batches until golden brown, stirring occasionally for overall browning, about 2 to 3 minutes. Remove from the oil and drain on paper towels.
For potstickers, use gyoza or wonton wrappers (1 package). Put about 1 tablespoon filling in the middle of each wrapper. Coat edges with egg wash, fold wrapper over, and seal. You may boil or steam the potstickers and then brown in a frying pan.
Serve hot with hot mustard, sweet and sour, teriyaki, or potsticker dipping sauce (see below).
Potsticker Dipping Sauce:
equal parts soy sauce and balsamic vinegar
a pinch of red pepper flakes
sugar (if desired) |
This recipe for Eggrolls and Potstickers is from