Egg Roll Recipe - Cooking Chinese Egg Rolls

Ingredients

  • 2 teaspoons oyster sauce
  • 2 to 4 cups oil for deep-frying
  • 2 tablespoons oil for stir-frying
  • 2 tablespoons cornstarch mixed with 2 teaspoons cold water*
  • salt, pepper, accent (if desired) to taste
  • ½ teaspoon soy sauce
  • 1 tablespoon cornstarch
  • + 17 more ingredients
    • 4 tablespoons water
    • Gravy:
    • a bit (less than 1 teaspoon) cornstarch
    • salt and pepper to taste
    • 1 teaspoon oyster sauce
    • 1 teaspoon soy sauce
    • Pork Seasoning:
    • 1 pound fresh bean sprouts
    • 2 green onions, diced
    • ½ pound suey choy (Napa Cabbage), sliced thinly, 1 inch lengthwise
    • 6 water chestnuts (fresh if possible), sliced
    • ½ pound fresh mushrooms, sliced
    • 2 stalks celery, cut diagonally
    • 1 medium onion (sliced)
    • 1 pound fresh pork (or barbecued pork)
    • Filling:
    • 1 package egg roll wrappers (4 ½" by 5 ½")

Mix seasoning ingredients together. Cut the pork into thin strips, add the seasonings and marinate the pork for between 10 and 15 minutes. While the pork is marinating, prepare the vegetables, and the gravy mixture. Heat the wok over medium-high to high heat. Add the oil for stir-frying. When...

View full recipe at SpringPad

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