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Monday, August 27, 2012

Pork, Shrimp and Vegetable Egg Rolls

                              Pork, Shrimp and Vegetable Egg Rolls

The thing these people put me through. This recipe will make close to 40 egg rolls, and I'll be lucky if I find one, for a midnight snack
When I first started making my own egg rolls, about a million years ago, I served them as a side, for Asian dishes, like normal people. But my kids, loved them so much, they talked me into making them, as the main course, or more aptly, the only course. I still serve them that way, to this day. These aren't like the ones you get at the restaurant, there's not a lot of cabbage, but a really good combination of meats and vegetables.
I have to make so many of these, that I need help rolling them. So I have an assembly line, They roll, I fry. If you're cooking alone, Its best if you roll about a dozen or so, fry them, then roll more etc... otherwise the wrappers will get soggy, before you get a chance to fry them. You could also, roll them in wonton wrappers, for miniature egg rolls, they make perfect little appetizers, for a get-together, served with Chunky sweet and sour sauce  That has been pureed.
Here's the recipe Aaron.

Ingredients
1Tbl.-plus-1Tbl. oil
1lb. ground pork
1/4tsp. black pepper
1lb. raw shrimp-peeled, de-veined, and chopped
1Tbl. minced garlic
3 ribs of celery -finely chopped
1 red bell pepper-finely chopped
1small onion-finely diced
8oz. fresh mushrooms-chopped
2/3 of a large head of Napa cabbage (also known as celery cabbage or Chinese cabbage) -finely shredded
1Tbl. cornstarch
2 packages egg roll wrappers
2 eggs beaten
oil for frying -peanut oil tastes best, corn oil is my second choice.

Preparation:
Heat 1Tbl. oil in a wok or large pan. Add the garlic, black pepper, and pork, fry and chop very fine, until cooked through.
Add the shrimp and stir-fry until the shrimp turns pink.
Put a colander over a bowl, dump the meat into the colander, set aside. Reserve broth.
Heat another Tbl. of oil in the wok, add the celery, onion, and bell pepper.
Stir fry until the celery is crisp tender. Add the Mushrooms and fry 1 minute more.
Remove 1/4cup of the reserved broth, add 1Tbl. cornstarch, mix to dissolve. set aside.
Add the cabbage, and the rest of the meat broth from the bowl.(Don't worry, it looks like a lot of cabbage, but it cooks down, very quickly.)
Cook, tossing until the cabbage has wilted. About 3-4 minutes.
Add the pork mixture and the cornstarch mixture. Cook until heated through, and the cornstarch thickens a bit.
Dump everything into a colander over a bowl, and cool completely before rolling.
Here's a cute tutorial-How to roll an egg roll.
Add about 3Tbl, of the filling to an egg roll skin. Moisten the edges with the beaten egg, so it will stick together. Roll,  then fry until golden brown. I fry mine in a 1quart pan, two at a time.
Serve hot with your favorite sauce. They reheat nicely in the microwave, but lose their crispness.

I shred about 2/3 of the cabbage, I stop, once I see more stem, than leaf. I save the bottom 1/3 to chop up in a stir-fry for another meal. The stem is really tender, and adds a nice flavor.


Fry the pork, garlic, black pepper, and shrimp. dump it in a colander, over a bowl, and set aside.

Fry the celery, bell pepper, and onion, until the celery is crisp tender. Add the mushrooms and cook 1 minute more.

Add the cabbage and remaining reserved broth. It looks like a lot, but it wilts, down to almost nothing.

                             Cook, tossing until the cabbage wilts.

Add the pork mixture and the cornstarch mixture, to the pan and cook until heated through, and the cornstarch thickens a bit.

Dump everything into a colander, over a bowl. Cool completely before rolling. Once it has cooled, I press it, to release a bit more moisture, so the wrapper doesn't get soggy.

Brush egg-wash on the edges of the wrapper, add about 3Tbl. of filling, and roll. Actually I put the filling in the middle, it should be a bit closer to the bottom.

                                         Fry until golden brown.





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