Egg Rolls
1 package egg roll wrappers (4 1/2" by 5 1/2")
• Filling:
• 1 pound fresh pork (or barbecued pork)
• 1 medium onion (sliced)
• 2 stalks celery, cut diagonally
• 1/2 pound fresh mushrooms, sliced
• 6 water chestnuts (fresh if possible), sliced
• 1/2 pound suey choy (Napa Cabbage), sliced thinly, 1 inch lengthwise
• 2 green onions, diced
• 1 pound fresh bean sprouts
Pork Seasoning:
• 1 teaspoon soy sauce
•1 teaspoon oyster sauce
•salt and pepper to taste
• a bit (less than 1 teaspoon) cornstarch
Gravy:
•4 tablespoons water
•1 tablespoon cornstarch
•1/2 teaspoon soy sauce
•2 teaspoons oyster sauce
•salt, pepper, accent (if desired) to taste
•2 tablespoons cornstarch mixed with 2 teaspoons cold water*
•2 tablespoons oil for stir-frying
•2 to 4 cups oil for deep-frying
Preparation:
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 the oil is iready, add the celery
and onion and stir-fry.
Taste and add salt and sugar
if desired.
Remove from the wok.
Add the pork to the wok and
cook until well done (place
cover on wok).
Remove.
Clean the wok and stir-fry
separately the mushrooms,
water chestnuts, and bean
sprouts.
Check the seasoning while
stir-frying the bean
sprouts and add salt
and/or sugar as desired.
Stir-fry the suey choy,
covering and cooking for
approximately 1 minute,
again adding salt and/or
sugar if desired.
Combine all the ingredients
in the wok.
If necessary, drain some
of the juice from the
vegetables out.
Add the gravy, pushing the
vegetables up against the
sides of the wok to form a
well in the middle for the
gravy, and stir to thicken.
Mix thoroughly.
Add green onion.
Set the filling aside to
allow to cool before wrapping.
Wrapping:
Mix the cornstarch and water,
slowly adding the water to
the cornstarch until you
have a "glue" which will be
used to seal the wrappers.
To wrap, lay the egg roll
wrapper out with the short
(4 1/2") side directly in
front of you.
This will be the dry side.
The two long sides will be
called sides 1 and 3, and
the other short side directly
across from you will be
called side 2.
Place approximately 1 tablespoon
of filling in the middle of the
wrapper, spreading it out but
not getting too close to the edges.
Using your fingertip, spread a
bit of the cornstarch/water glue
along edges 1, 2, and 3.
Fold over the dry side, then take
side 2 and fold it over, making
sure the two sides overlap.
Press down firmly on sides 1 and 3,
making sure they are well sealed.
Deep-frying:
When oil is ready, slide each egg
roll carefully into the wok one
at a time.
Deep-fry until they are golden
brown, then drain on deep-fry
rack or paper towels.
Keep on a tray lined with fresh
paper towels until needed.
The egg rolls should not be stacked.
If possible do not reheat in the
oven, as this can dry the eggrolls
out, but if necessary, reheat them
on low heat for 10 minutes on each
side.
Serve with Sweet and Sour Dipping Sauce.
*If desired, instead of cornstarch
and water you can substitute beaten
egg or egg white.
**Most recipes use the
"envelope" method for
wrapping.
I prefer this method:
not only is it easier
to learn, but you can
put more filling in
each egg roll, and the
rolls tend to be crispier.
1 package egg roll wrappers (4 1/2" by 5 1/2")
• Filling:
• 1 pound fresh pork (or barbecued pork)
• 1 medium onion (sliced)
• 2 stalks celery, cut diagonally
• 1/2 pound fresh mushrooms, sliced
• 6 water chestnuts (fresh if possible), sliced
• 1/2 pound suey choy (Napa Cabbage), sliced thinly, 1 inch lengthwise
• 2 green onions, diced
• 1 pound fresh bean sprouts
Pork Seasoning:
• 1 teaspoon soy sauce
•1 teaspoon oyster sauce
•salt and pepper to taste
• a bit (less than 1 teaspoon) cornstarch
Gravy:
•4 tablespoons water
•1 tablespoon cornstarch
•1/2 teaspoon soy sauce
•2 teaspoons oyster sauce
•salt, pepper, accent (if desired) to taste
•2 tablespoons cornstarch mixed with 2 teaspoons cold water*
•2 tablespoons oil for stir-frying
•2 to 4 cups oil for deep-frying
Preparation:
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 the oil is iready, add the celery
and onion and stir-fry.
Taste and add salt and sugar
if desired.
Remove from the wok.
Add the pork to the wok and
cook until well done (place
cover on wok).
Remove.
Clean the wok and stir-fry
separately the mushrooms,
water chestnuts, and bean
sprouts.
Check the seasoning while
stir-frying the bean
sprouts and add salt
and/or sugar as desired.
Stir-fry the suey choy,
covering and cooking for
approximately 1 minute,
again adding salt and/or
sugar if desired.
Combine all the ingredients
in the wok.
If necessary, drain some
of the juice from the
vegetables out.
Add the gravy, pushing the
vegetables up against the
sides of the wok to form a
well in the middle for the
gravy, and stir to thicken.
Mix thoroughly.
Add green onion.
Set the filling aside to
allow to cool before wrapping.
Wrapping:
Mix the cornstarch and water,
slowly adding the water to
the cornstarch until you
have a "glue" which will be
used to seal the wrappers.
To wrap, lay the egg roll
wrapper out with the short
(4 1/2") side directly in
front of you.
This will be the dry side.
The two long sides will be
called sides 1 and 3, and
the other short side directly
across from you will be
called side 2.
Place approximately 1 tablespoon
of filling in the middle of the
wrapper, spreading it out but
not getting too close to the edges.
Using your fingertip, spread a
bit of the cornstarch/water glue
along edges 1, 2, and 3.
Fold over the dry side, then take
side 2 and fold it over, making
sure the two sides overlap.
Press down firmly on sides 1 and 3,
making sure they are well sealed.
Deep-frying:
When oil is ready, slide each egg
roll carefully into the wok one
at a time.
Deep-fry until they are golden
brown, then drain on deep-fry
rack or paper towels.
Keep on a tray lined with fresh
paper towels until needed.
The egg rolls should not be stacked.
If possible do not reheat in the
oven, as this can dry the eggrolls
out, but if necessary, reheat them
on low heat for 10 minutes on each
side.
Serve with Sweet and Sour Dipping Sauce.
*If desired, instead of cornstarch
and water you can substitute beaten
egg or egg white.
**Most recipes use the
"envelope" method for
wrapping.
I prefer this method:
not only is it easier
to learn, but you can
put more filling in
each egg roll, and the
rolls tend to be crispier.
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