Ingredients
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2 tablespoons peanut oil
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1 celery rib, minced
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4 cups napa cabbage, shredded and chopped
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1/2 cup bean sprouts
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1/2 cup diced pork, cooked (recommended Chinese Red Cooked Pork)
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1/2 cup diced shrimp
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1/2 cup chicken stock
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1/2 teaspoon sugar
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1 teaspoon cornstarch, dissolved in
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1 tablespoon water
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1 tablespoon sesame oil
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1 dash salt, to taste
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1 dash black pepper, to taste
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1 cup boiling water
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2 tablespoons cornstarch, dissolved in
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3 tablespoons water
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1 teaspoon ground chinese ginger
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3/4 cup green onion, diced
Instructions
- In a wok set over moderately high heat, add the ground ginger, onion, and celery and stir-fry for 1 minute. Add the cabbage and bean sprouts and stir fry 2-3 minutes more, or until vegetables are slightly softened. Add the pork and/or shrimp and stir-fry 1 minute more.
- Add the chicken stock and sugar, bring the mixture to a boil and stir in the cornstarch mixture. Simmer until lightly thickened. Stir in sesame oil, salt and pepper to taste.
- Have 1 cup water at a boil. Remove from heat and whisk in cornstarch mixture.
- Have 12 egg roll wrappers ready under a dampened towel. Place a portion of the filing in a line diagonally across one corner of wrapper, brush with some of cornstarch paste and fold in the ends. Roll tightly to make a sealed cylinder. Repeat with remaining wrappers.
- Heat oil to 350 degrees F. Fry egg rolls, in small batches, turning often, for about 4 minutes, or until golden brown. Transfer to paper towels to drain.