Mother's Famous Chinese Egg Rolls
- 50 Spring/Egg Roll Wrappers (about 2 packages), defrosted unopened at room temperature for 45 minutes or in the refrigerator overnight
- 1 tablespoon cornstarch (or flour) mixed with ¼ cup of cool water
- Oil, for fryingFOR THE GROUND PORK
- 1 pound ground pork
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1/4 teaspoon sugar
- freshly ground black pepperFOR THE VEGETABLES
- 2 to 3 cloves garlic, very finely minced
- ½ head of cabbage (about 11 ounces)
- 3 carrots, shredded
- 1 teaspoon grated fresh ginger
- 10 fresh shiitake mushrooms (or dried black mushrooms soaked overnight), stems discarded
- 1 tablespoon cooking oil (canola, vegetable, peanut)
- 1 tablespoon Chinese rice wine
- 1 tablespoon soy sauce
- 1/4 teaspoon sugar
- 1/2 teaspoon salt
- 1 teaspoon sesame oil
- Freshly ground black pepper
- Produce
- Cabbage (1/2 head)
- Carrots (3)
- Garlic (2 cloves)
- Ginger, fresh (1 teaspoon)
- Pepperfor the vegetables, freshly ground black (1)
- Shiitake mushrooms, fresh (10)
- Meat
- Ground pork (1 pound)
- Condiments
- Soy sauce (2 tablespoon)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Cooking oil (1 tablespoon)
- Cornstarch (1 1/3 tablespoon)
- Oil (1)
- Salt (1/2 teaspoon)
- Sesame oil (1 teaspoon)
- Sugar (1/2 teaspoon)
- Bread & Baked Goods
- Egg roll wrappers (about 2 packages), Spring (50)
- Beer, Wine & Liquor
- Chinese rice wine (1 tablespoon)
Preparation
Read recipe preparation on steamykitchen.com
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Published January 15, 2011 (2 years ago).
255 people saved this recipe.
