Ingredients
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5 tablespoons oil
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1/2 lb pork, minced, mixed with
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1 teaspoon oil, and
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1 teaspoon cornstarch
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2 tablespoons soy sauce
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1 teaspoon sugar
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1 tablespoon cooking sherry
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1 teaspoon salt
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1/2 head cabbage, shredded
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1/4 cup bamboo shoot, shredded
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1/2 lb bean sprouts
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20 egg roll wraps
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1 tablespoon cornstarch, dissolved in 2 tablespoons water
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4 cups oil, for deep-frying
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1 green onion, chopped fine
Instructions
- Heat 2 tablespoons oil in wok or frying pan. Stir-fry green onion 30 seconds or until aroma comes.
- Add pork. Stir-fry 1 minutes until color changes. Add 1 tablespoon soy sauce, 1 teaspoon sugar, and 1 tablespoon cooking sherry. Cook 1 minute. Remove.
- Heat 2 tablespoons oil in wok or frying pan. Stir-fry cabbage and bamboo shoots 1 minute. Remove.
- Heat 1 tablespoon oil in work or frying pan. Stir-fry bean sprouts 1 minute. Remove.
- Combine pork and vegetables in wok. Add 1 teaspoon salt and 1 tablespoon soy sauce. Stir-fry until thoroughly heated.
- Remove to colander to drain liquid. Let mixture cool.
- Put 2 heaping tablespoonsful of meat mixture on each wrapper. Roll lengthwise into envelopes about 4 inches long and 1 inch wide. Seal with dissolved cornstarch.
- Heat 4 cups oil. Deep-fry egg rolls 3-4 minutes, until golden brown.