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Egg Rolls with Pork
Submitted by Steve L.
A dinner side dish or serve during tea time.
1/2 pound ground pork
8 ounces bean sprouts
3 tbsp oil
3 cups finely-chopped celery
6 mushrooms, cup into 1/4-inch slices
1 tbsp soy sauce
1 tbsp Chinese rice wine
2 tsp salt
1/2 tsp sugar
1 tbsp cornstarch dissolved in 2 tbsp water
16 ounces egg-roll wrappers
Oil for deep frying
Rinse bean sprouts in cold water and place on towel to drain well.
Heat 1 tablespoon of the oil in a wok or large skillet over high heat.
Add the ground pork and cook until browned, about 2 minutes.
Add the rice wine, soy sauce, and mushrooms and cook for another minute.
Transfer mixture to a large bowl and set aside.
Pour remaining oil in wok and heat.
Add celery and stir-fry for about 5 minutes. then add salt, sugar, and bean sprouts.
Return pork mixture and mix thoroughly.
Give the cornstarch mixture a stir, then add it to the work, stirring until combined.
Transfer mixture to large bowl and cool.
For each egg roll, place about 1/4 cup of filling in center of wrapper, lying diagonally.
Lift the lower corner over the filling and tuck the point under it.
Bring both side corners over the filling, then roll up egg roll.
To assure than top corner of wrapper stays put, first dab on a drop of water.
Repeat with remaining filling.
Heat about 3 cups of oil in a work until the oil reaches about 375F on a deep-frying thermometer.
Place 5 or 6 egg rolls in hot oil and deep fry them for about 2 or 3 minutes.
They should become golden brown.
Fry in batches.
Serve while still warm.