Ingredients: |
Ingredients: 1 1/2 cup total of raw chicken, shrimp, pork
1 pkg egg roll wrappers
1 clove garlic, minced
1 inch fresh ginger, shredded
1 tbl soy sauce
1 tbl dry sherry
1 tbl cornstarch
1 tbl olive oil
3-5 drops sesame seed oil
1/2 head cabbage, sliced very thin
8 green onions, sliced
1 can water chestnuts, chopped fine
1 large carrot, chopped fine
2 tbl dried black fungus, softened, cut in thin strips
1/2 lb fresh bean sprouts
2 eggs, beaten
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Directions: |
Directions:In a bowl combine garlic, ginger, soy sauce, sherry, cornstarch, olive oil, sesame oil. Set aside. Chop the meat to tiny pieces, to equal 1 1/2 cup of meat. Toss with above marinade. Marinate for 20 minutes. Put black fungus in water to soften; about 20 minutes. Slice very thin. Set aside. Drain water chestnuts and chop fine; add to fungus, add green onions and carrots. Wash bean sprouts, drain set aside in separate bowl. Whisk eggs; in hot fry pan with some oil, pour in eggs and cook a thin layer like a pancake. Don't scramble and don't brown. Set aside.
TIME TO COOK: have a large bowl close by. Heat fry pan, add 1 tbl oil, add green onions, fungus, carrots and water chestnuts. Fry about 1-2 minutes until hot, put in the large bowl. Cook the bean sprouts the same way, put in the bowl. Fry 1/2 of the cabbage and put in the bowl, repeat with other half of cabbage. Drain any liquid that may be in the pan. Add 1 tbl oil to fry pan, add marinated meat stir-fry quickly just until shrimp is pink, don't over cook. Add meat to vegetables, toss thoroughly. Let cool.
How to fill: Lay out one egg roll wrapper with a corner pointed toward you. Place about a 1/4 cup of the cabbage, carrot and pork mixture on egg roll wrapper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of water on the final corner to help seal the egg roll.
How to cook: In a deep fry pan place 2 cups oil, When oil is hot and a piece of wrapper rises to top quickly. Place egg rolls into heated oil and fry, until golden brown. Remove from oil and drain on paper towels. |
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