Cantonese Pork Egg Rolls

Cantonese Pork Egg Rolls
Cantonese Pork Egg Rolls

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    #. Pork butt, boneless

  • 1

    tsp Salt

  • 1

    oz Sherry, dry

  • 1

    ea Egg white

  • 2

    TBS Cornstarch

  • 2

    TBS Peanut oil

  • 2

    qt boiling water

  • 12

    ea Mushrooms, dried

  • Hot Water, to cover

  • 1/3

    c Peanut oil

  • 1

    c Bamboo shoots julienne

  • 3

    c bean sprouts

  • 1/3

    c Soy sauce

  • Salt to taste

  • 1 1/2

    TBS Cornstarch

  • 1/4

    c Water

  • 2

    Tbs Sesame oil

  • 20

    Egg roll wrappers

  • 2

    Tbs Cornstarch

  • 1/4

    cup water

  • 2

    ea egg yolks

  • 6

    c Peanut oil

  • Yields 20 Servings

Directions

Cut pork butt crosswise into ¼ -inch slices. Then cut each slice into ¼ inch shreds. Combine Salt, Sherry, Egg white, Cornstarch and Peanut oil well, Add to pork shreds. Marinate at least 30 minutes. Add pork mixture to boiling water Stir to separate pieces. Simmer for 1 minute. Drain Soak mushrooms for 30 minutes. Drain and slice. Heat oil in hot wok Add mushrooms to sear, Add Bamboo shoots, bean sprouts Stir fry for 2 minutes. Add salt and soy sauce combine well Combine water and cornstarch, Dissolve. Add to mixture. Stir until glazed. Add sesame oil with reserved pork. Stir to combine well, Remove from heat. Chill mixture Divide onto lower third of wrappers, with points facing up, down and to the sides. Fold lower point over mixture. Combine corn starch and water. Rub over folded edge. Fold one side over center Repeat with other side. Brush with egg yolk sealing mixture. Roll up to top point. Heat oil to 375°F. Cook egg rolls in batches for 4 to 5 minutes or until golden brown. Remove with slotted spoon and drain on aborting paper Yields 20 Servings

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