Egg Rolls With Shrimp And Pork2013-06-20
- Servings : 16
These taste Sooo much better that the store bought ones
- THE FILLING
- 1/2 lb fresh bean sprouts or one can of bean sprouts
- 1/2 lb raw shrimp in their shells
- 3 Tbs oil
- 1/2 lb lean boneless pork, finely ground
- 4 cups finely chopped celery
- 3 medium fresh mushrooms, cut in 1/4" slices
- 1 Tbs soy sauce
- 1 Tbs chinese rice wine or pale dry sherry
- 2 tsp salt
- 1/2 tsp sugar
- 1 Tbs cornstarch, dissolved in 2 tbs cold chicken stock
- THE WRAPPERS
- 2 cups flour
- 1/2 tsp salt
- 3/4 cup cold water
- 1 egg, lightly beaten
- 3 cups peanut oil or flavorless vegetable oil
Prepare Ahead: Rinse the fresh bean sprouts in a pot of cold water and discard any husks that float to the surface. Drain and pat dry with paper towels. To crisp canned bean sprouts, rinse them in a bowl of cold water for at least 2 hours. Drain and pat dry before using.
Shell and devein the shrimp. Using a cleaver or large knife, cut the shrimp into a fine dice.
To Make Filling: TO MAKE THE FILLING: Set a 12 inch wok or 10 inch skillet over high heat for 30 seconds. Pour in 1 tablespoon of oil, swirl it about in the pan and heat for another 30 seconds, turning the heat down to moderate if the oil begins to smoke. Add the pork and stir fry for 2 minutes, or until it loses its reddish colour. Then add the wine, soy sauce, sugar, shrimp, and mushrooms, and stir fry for one minutes. Transfer to a bowl and set aside. Pour 2 tablespoons oil in wok and swirl and heat 30 seconds, add celery and stir fry for 5 minutes. Then add the salt and bean sprouts, and mix thoroughly together. Return the pork and shrimp mixture to the pan, and stir until all the ingredients are well combined. Cook over moderate heat, stirring constantly until the liquid starts to boil.
There should be about 2 or 3 tablespoons of liquid remaining in the pan. If there is more spoon it out and discard it. Give the cornstarch mixture a quick stir to blend it, and add it , stirring until the cooking liquids have thickened slightly and coated the mixture with a light glaze. Transfer the entire contents of the pan to a bowl and cool to room temperature before using.
TO MAKE WRAPPERS Sift the flour and salt into a large mixing bowl. With a large spoon or your hands, gradually combine the flour and salt with the water, mixing until a stiff dough is formed. Knead the dough in the bowl for 5 minutes or until it is smooth, then cover the bowl with a dampened cloth and let rest for 30 minutes. Turn the dough out on a lightly floured surface and firmly roll it out until it is no more than 1/16 inch thick. With a cookie cutter, pastry wheel, or sharp knife, cut the dough into 7 inch squares. When you have finished there should be 16 squares.
TO ASSEMBLE; For each egg roll, shape about 1/4 cup of filling with your hands into a cylinder about 4 inches long and an inch in diameter, and place it diagonally across the center of the wrapper. Lift the lower triangular flap over the filling and tuck the point under it, leaving the upper point of the wrapper exposed. Bring each of the two small end flaps, one at a time, up to the top of the enclosed filling and press the points firmly down. Brush the upper and exposed triangle of dough with lightly beaten egg and then roll the wrapper into a neat package. The beaten egg will seal the edges and keep the wrapper intact.
Place the filled egg rolls on a plate and cover them with a dry kitchen towel. If they must wait longer than about 30 minutes, before being fried, cover them with plastic wrap and place them in the refrigerator.
TO COOK; Set a 12 inch wok or heavy deep fryer over high heat, add 3 cups of oil and heat it until a haze forms above it or it reaches a temperature of 375F on a deep frying thermometer. Place 5 or 6 egg rolls in the hot oil and deep fry them for 3 to 4 minutes or until they become golden brown and are crisp. Transfer the egg rolls to a double thickness of paper towels and let the oil drain off while you deep fry the remainder in batches of 5 or 6.
Serve the rolls as soon as possible, arranging attractively on a large heated platter. If necessary the egg rolls can be kept warm for and hour or so in a preheated 250F oven, or they can be reheated for about 10 minutes in a 450F oven.
The homemade wraps are the best But in the interest you can substitute Store bought wrappers and proceed as instructed.