Midwinter Picnic Eggroll Recipe
Shrimp and Pork Egg Rolls
2 cloves garlic, crushed
4 slices ginger root
1 lb ground pork
1 lb cleaned shrimp (raw)
3 tsp. Sherry or sake
3 tbsp. soy sauce
3 tsp. cornstarch
1 tsp sesame oil
2 lbs. fresh bean sprouts
2 scallions, shredded
1 can water chestnuts diced
3 tbsp. cornstarch dissolved in 1/3 cup water
2 tbsp. flour mixed with ½ cup water
1 package egg roll wrappers
2 tsp. salt
Oil for deep frying
Mix pork with 1 tsp. Sherry, 2 tbsp soy and 1 tsp. cornstarch.
Mince shrimp and mix with 1 tsp sherry, 1 tsp. sesame oil, 1 tbsp. soy 1 tsp. cornstarch.
Add 1/3 cup oil to wok, heat to almost smoking. Add garlic, ginger, and stir fry until garlic turns brown. Discard garlic and ginger; retain oil for stir frying meat.
Reheat the oil and stir fry the pork and shrimp mixtures, until the pork loses its color and the shrimp turns pink. Remove from wok and set aside.
Wipe out wok, add 2 tbsp oil. Heat to almost smoking. Add bean sprouts, water chestnuts, and scallions. Stir fry until the sprouts begin to wilt.
Add the set aside pork and shrimp, mix well. Scrape to the sides of the wok to make a well in the center. Remove all but 2 tbsp. of liquid, which drains into well. When liquid in the center comes to a boil, add the cornstarch water mixture. When it thickens, mix in the other ingredients until entire mixture is well glazed. Cool in a colander (set over a bowl). Excess moisture will make soggy egg rolls. Allow to cool to room temp.
Assembly
Place one wrapper in front of you so that it forms a diamond. Place 3 tbsp. of cooled filling on the lower third of the diamond.
Bring the bottom point over the filling, towards the center. Bring the right point in to the center, then the left. You should have formed an envelope. Using the flour-water mixture, moisten the top flap of the envelope. Roll from the bottom, sealing the package with the moistened top flap. Roll snugly, but not so tight as to tear the wrapper.
Roll just 3 then deep fry in 375 degree oil until golden brown. Don't roll them all first as the ones waiting to get fried tend to get soggy.
Drain on a cake rack.
Repeat until all wrappers or filling is used.
2 cloves garlic, crushed
4 slices ginger root
1 lb ground pork
1 lb cleaned shrimp (raw)
3 tsp. Sherry or sake
3 tbsp. soy sauce
3 tsp. cornstarch
1 tsp sesame oil
2 lbs. fresh bean sprouts
2 scallions, shredded
1 can water chestnuts diced
3 tbsp. cornstarch dissolved in 1/3 cup water
2 tbsp. flour mixed with ½ cup water
1 package egg roll wrappers
2 tsp. salt
Oil for deep frying
Mix pork with 1 tsp. Sherry, 2 tbsp soy and 1 tsp. cornstarch.
Mince shrimp and mix with 1 tsp sherry, 1 tsp. sesame oil, 1 tbsp. soy 1 tsp. cornstarch.
Add 1/3 cup oil to wok, heat to almost smoking. Add garlic, ginger, and stir fry until garlic turns brown. Discard garlic and ginger; retain oil for stir frying meat.
Reheat the oil and stir fry the pork and shrimp mixtures, until the pork loses its color and the shrimp turns pink. Remove from wok and set aside.
Wipe out wok, add 2 tbsp oil. Heat to almost smoking. Add bean sprouts, water chestnuts, and scallions. Stir fry until the sprouts begin to wilt.
Add the set aside pork and shrimp, mix well. Scrape to the sides of the wok to make a well in the center. Remove all but 2 tbsp. of liquid, which drains into well. When liquid in the center comes to a boil, add the cornstarch water mixture. When it thickens, mix in the other ingredients until entire mixture is well glazed. Cool in a colander (set over a bowl). Excess moisture will make soggy egg rolls. Allow to cool to room temp.
Assembly
Place one wrapper in front of you so that it forms a diamond. Place 3 tbsp. of cooled filling on the lower third of the diamond.
Bring the bottom point over the filling, towards the center. Bring the right point in to the center, then the left. You should have formed an envelope. Using the flour-water mixture, moisten the top flap of the envelope. Roll from the bottom, sealing the package with the moistened top flap. Roll snugly, but not so tight as to tear the wrapper.
Roll just 3 then deep fry in 375 degree oil until golden brown. Don't roll them all first as the ones waiting to get fried tend to get soggy.
Drain on a cake rack.
Repeat until all wrappers or filling is used.
Volume 2, Issue 3, Posted 12.00 PM / 10th February 2006.