| Doc�s Egg Rolls 1 pkg of egg roll wrappers 1 lb. pork, finely ground 1 4 1/2 oz can small shrimp (or buy fresh, about 1/2 lb) 1 cup cabbage (or, use pre-pkg. cole slaw) finely chopped 1 large carrot, finely chopped 1 clove garlic 2 tbs. soy sauce 2 tbs. corn starch 1 tbs. sherry or water (for an added zip, add a dollop of molasses, but don�t over do it!) 1 tbsp. peanut oil Peanut Oil for deep frying (I use peanut oil its healthier, but veg oil works too) Cook pork ahead of time, and chop in processor. While that cooks, chop up the cabbage and carrot finely in the processor. Drain the shrimp, but don�t chop. In a measuring cup, combine: soy sauce, water or sherry, cornstarch and molasses. I wok, stir fry the garlic, pork in oil, till the meat is hot, add vegetables, stir fry 2-3 min more. Add drained shrimp, and cornstarch mixture, stirring until coated (the sauce should thicken a bit, and cling to the meat and veges) Remove from heat, and let cool slightly. Wrap egg rolls. Put the wrapper in a diamond shape in front of you, use a soup spoon to measure filling (or however you like it, depending on your own preferance) place filling in center of diamond, and wrap like an envelope. (bottom point, the sides and rolling the wrapper over the filling to the top.) Dip your fingers in water, and seal the edges of the wrapper. Fill wok about 1- 1/2 on bottom with oil, heat, and place egg rolls 2 at a time in the oil. Cook on both sides, until the wrapper turns a golden color, remove from oil and drain. (either on a drainer on your wok, or a cookie sheet with a cookie cooler on it works too) This will fill all 24 egg roll wrappers. This is a fun thing to make with your kids. Obviously, they cant help with the deep fry, but they love to do the prep. I will warn you, however, that all that �help� makes this project a bit more time consuming then it needs to be, but then, that is half the fun!! |