China Pork Egg Rolls

By Addie

Ingredients

• 3 Tablespoons soy sauce
• 2 Tablespoons dry sherry
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/4 teaspoon pepper
• 1 lb. pork boneless steak, cut into 1 x 1/4 inch pieces
• 3 cups finely shredded cabbage
• 1 can bamboo shoots, drained and chopped
• 1 can mushroom stems and pieces, drained
• 6 medium green onions, sliced
• 1/4 teaspoon salt
• 1 Tablespoons cornstarch
• 1 lb. egg roll wrapper skins (16-18)

Preparation

Step 1

Mix soy sauce, salt, sugar and pepper; pour on pork pieces. Let stand, stirring occasionally for 5 minutes. Drain well, reserving marinade. Cook and stir pork in 1 tablespoons oil in 10 inch skillet until light brown, about 4 minutes. Remove pork to large bowl.

Stir fry cabbage, bamboo shoots, mushrooms, and onions in 1 tablespoon oil in same skillet 2 minutes. Sprinkle with 1/4 teaspoon salt. Add to pork.


Heat cornstarch and marinade to boiling in skillet, stirring constantly. Boil and stir 1 minute. Return pork and vegetables to skillet. Boil and stir 1 minute; cool 5 minutes. Place filling on each wrapper. Fry until brown. Drain. To fill egg rolls, place 2-3 tablespoons of filling on each wrapper.

Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F

Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.

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TO ASSEMBLE EGG ROLLS:
place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.