From Madame Wong's Long-life Chinese Cookbook ISBN 0809275635, pages 24 to 25
Egg Roll
The original name of this snack was Spring Roll. In China, it is usually served for the New Year because it is shaped like a 10-ounce gold bar, the symbol of wealth. Whenever it is offered to guests we say, "May you have prosperity for the coming year."
5 tablespoons oil
1/2 teaspoon ginger, chopped fine
1 scallion, chopped fine
1/2 pound pork shoulder or fillet, shredded or minced, mixed with 1 teaspoon oil and 1 teaspoon cornstarch
t tablespoons light soy sauce
1 teaspoon sugar
1/2 cup shrimp (optional)
1 1/2 teaspoons salt
1/2 teaspoon cornstarch
1 tablespoon sherry
1/2 head celery cabbage (Napa) or regular cabbage, shredded
1/4 cup bamboo shoots, shredded
1/4 cup dried black mushroom, soaked in boiling water 20 minutes (tems removed, shredded)
1/4 cup celery, julienne
1/2 pound bean sprouts
20 egg roll wrappers
1 tablespoons cornstarch, dissolved in 2 tablespoons water
2 cups oil for deep frying
1.Heat 2 tablespoons oil in wok or frying pan to 275 degrees. Stir-fry ginger and scallion 1 minute or until it becomes aromatic. Add pork. Stir-fry at 350 degrees 1 minute until color changes. Add 1 tablespoon of soy sauce and sugar. Cook 1 minute. Remove.
2. Mix shrimp with 1/2 teaspoon of salt and 1/2 teaspoon cornstarch. Stir-fry quickly at 350 degrees. Add sherry. Stir-fry 30 seconds. Remove.
3. Heat 2 tablespoons oil in wok to 375 degrees. Stir-fry cabbage, bamboo shoots, mushrooms, and celery 1 minute. Remove.
4. Heat 1 tablespoon oil in wok to 375 degrees. Stir-fry bean sprouts 1 minute. Remove.
5. Combine pork, shrimp, and vegetable mixtures in wok. Add 1 teaspoon salt and 1 tablespoon soy sauce. Stir fry at 375 degrees until thoroughly heated. Remove to colander. Drain liquid. Cool mixture. Set aside, ready to be used as filling.
6. Put 2 heaping tablespoons of meat mixture on each wrapping. Roll lengthwise into envelopes about 4 inches long and 1 inch wide. Seal with dissolved cornstarch. (Rita's note--you can use egg and water mixed as a sealer as well)
7. Heat 2 cups oil to 400 degrees in wok. Deep-fry (a few at a time) about 4 minutes or until golden brown. Serve with red wine vinegar plum sauce or Fruity Fruity Sauce.
Note: If shrimp are not used, add sherry after soy sauce in step 1.
May be prepared in advance through step 6. May be frozen after step 7. Reheat in oven or re-fry.
Fruity Fruity Sauce
12 ounces apricot preserves
12 ounces orange marmalade
8 ounces applesauce
8-ounce can or pineapple chunks
1 can plum sauce
2 tablespoons white vinegar
2 tablespoons minced ginger
Combine all ingredients in blender and blend until well mixed. Use as a dip with egg rolls and other Chinese finger foods.
May be refrigerated or frozen.
