Egg Rolls

Ingredients

• 5 medium-size dried black mushrooms finely chopped
• 1/2 pound cooked shrimp
• 1/2 pound ground pork
• 1/3 cup finely chopped green onions (with tops)
• 2 teaspoons salt
• 1/2 teaspoon cornstarch
• 1 teaspoon five-spice powder
• 1/2 teaspoon soy sauce
• Dash of white pepper
• 1 (1-pound) package egg roll skins
• 1 egg, beaten
• 1/2 cup hot dry mustard
• 2 cups vegetable oil (approximately)
• 1/2 cup shredded canned bamboo shoots

Method

1. 1

   Soak the mushrooms in warm water until soft, drain, and chop.

2. 2

   Mix pork, 2 tsp salt, cornstarch, soy sauce, and pepper; refrigerate for 20 min.

3. 3

   Boil cabbage for 1 min, drain, and cool.

4. 4

   Stir-fry pork, mushrooms, bamboo shoots, cabbage, shrimp, green onions, remaining salt, and five-spice powder.

5. 5

   Fill egg roll skins with mixture, seal, and fry in hot oil until golden brown.

6. 6

   Serve with hot mustard and Red Sweet and Sour Sauce.

Nutrition per serving

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 28. The excerpt below is the record exactly as published.

EGG ROLLS 5 medium-size dried Y2 pound cooked shrimp, black mushrooms finely chopped %2 pound ground pork Y3 cup finely chopped 12 teaspoons salt green onions (with tops) Y2_ teaspoon cornstarch 1 teaspoon five-spice powder Y2 teaspoon soy sauce 1 (1-pound) package egg Dash of white pepper roll skins 1 (2%-pound) green 1 egg, beaten cabbage, finely shredded Ys cup hot dry mustard 2 cups vegetable oil REDSWEET ANDSOUR (approximately) SAUCE % cup shredded canned bamboo shoots . Soak the mushrooms in warm water until soft, approximately 30 minutes; drain. Rinse in warm water; drain. Remove and discard stems. Cut caps into thin strips. Set aside. Mix pork, 2 teaspoon of the salt, the cornstarch, soy sauce, and pepper. Cover and refrigerate approximately 20 minutes. . Heat 2 quarts water to boiling in Dutch oven; add the cabbage. Heat again to boiling; cover and cook 1 minute; drain. Rinse with cold water until cabbage is cold. Drain thoroughly; remove excess water by squeezing cabbage. . Heat wok until 2 drops water bubble and skitter when sprinkled in the wok. Add 2 tablespoons of the oil and rotate to coat sides. Add the seasoned pork; stir-fry until pork is no longer pink. Add the mushrooms and bamboo shoots; stir-fry 1 minute. Stir in the cab- bage, shrimp, green onions, remaining 1 teaspoon salt, and the five- spice powder; cool. . Place % cup of the egg roll filling slightly below the center of an egg roll skin. Cover the remaining skins with a dampened towel to keep them pliable. Fold the corner of skin closest to filling over, tucking the point under the filling. Fold in and overlap the two opposite cor- ners. Brush fourth corner with egg and roll up to seal. Repeat with remaining skins. Cover the filled rolls with a dampened towel or plastic wrap to prevent drying out. LEEANN CHIN 5. Pour the remaining oil in a wok to a depth of 2 inches and heat to 350°. Fry four or five rolls at a time for 2 to 3 minutes until golden brown, turning three times. Drain on paper towel and keep hot. 6. Meanwhile, stir the mustard with 3 tablespoons plus 1/2 teaspoons cold water until smooth. Let stand 5 minutes before serving. Serve the egg rolls with the hot mustard and Red Sweet and Sour Sauce. RED SWEET AND SOUR SAUCE Ye cup red wine vinegar % cup sugar Ye cupcatsup 15 drops red pepper sauce Mix all ingredients in a small bowl. Serve immediately or make in ad- vance, cover, and refrigerate. My recipes are based on what I saw and what I ate growing up in my father’s restaurant in Canton. Of course, they can be adapted to American tastes and ways. 75 76 LEEANN CHIN LEMON CHICKEN 2 whole chicken breasts Y. cupcanned chicken broth (approximately 2 pounds) Ys cup honey Oil 3 tablespoons lemon juice 1 egg 2 tablespoons light 3 tablespoons plus 2 corn syrup teaspoons cornstarch 2 tablespoons vinegar 1° teaspoons salt 1 tablespoon catsup 1 teaspoon soy sauce 1 clove garlic, minced White pepper Peel of ¥2 lemon Ya cup flour Ye lemon, thinly sliced Ya teaspoon baking soda . Remove bones and skin from the chicken breasts and discard. Cut each breast into fourths. Place in a shallow glass or plastic dish. . Mix 1 tablespoon oil, the egg, 2 teaspoons cornstarch,

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