Chinese Egg Rolls

by Kathleen Morrison

Servings: 6 servings

INGREDIENTS

1/2 cup soy sauce
1/4 cup water
1 clove garlic, mashed
Juice of 1/4 lemon
1 roasting chicken, quartered
2 lb. lean pork tenderloin
3 tbsp. vegetable oil
1 celery stalk, finely sliced
1 sm. head cabbage, finely diced
3 lg. onions, finely diced
1 pkg. (8 oz.) fresh mushrooms, finely diced
Soy sauce, to taste
Salt and pepper
1 lb. bean sprouts, thoroughly cleaned
Egg roll wrappers
1 egg white, lightly beaten
Vegetable oil for frying

Dipping sauce:
1/2 cup soy sauce
1 tsp. dry mustard
1 to 3 tsp. garlic powder
1 tsp. vinegar
1 tsp. brown sugar

INSTRUCTIONS

Mix together soy sauce, water, garlic and lemon juice. Add the chicken and pork. Cover tightly and marinate overnight. Roast the chicken and the pork together in a 350°F oven until done. The chicken takes about an hour. The pork takes about an hour and a half.

When cool, cut meat into matchstick pieces. Set aside. In a wok or deep frying pan, warm the oil. Over medium heat add the celery, cabbage, onions and mushrooms. Stir-fry until celery and onions are tender. Add chicken and pork. Stir until heated through. Add soy sauce, salt and pepper to taste.

Remove this mixture from heat. Stir in bean sprouts. When working with egg roll wrappers, be sure to cover them with a damp cloth to prevent them from drying out. To fill each roll, mound about 2 heaping tbsp. of filling just below the center of the egg roll. Fold bottom corner up over filling to cover, then fold in the two outside corners. Roll closed, sealing shut with a bit of egg white. Put oil in a wok or large pan to a depth of approximately 2 inches, deep enough to cover the egg rolls.

Over medium-high heat, warm the oil and carefully add the egg rolls, one at a time. Deep-fry approximately 2 to 3 minutes, until golden brown on both sides, turning once. May be kept warm in 200°F oven until serving time. Serve with dipping sauce.

Dipping sauce:
Combine soy sauce, mustard, garlic powder, vinegar and brown sugar.

CHEF COMMENTS

Egg rolls may be frozen after frying and cooled. Reheat in oven to serve.

Tagged: asian, eggrolls add tags

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