Recipe ingredients and directions:
Yield: 4 servings
1 1/2 cup dried black mushrooms
5 1/4 cup vegetable oil
1/2 tsp crushed fresh garlic
1/2 tsp crushed ginger root
1/2 cup cooked ground pork
1 Tbsp cooking wine
1/2 cup cooked shrimp
1 cup shredded bamboo shoots
1 cup bean sprouts
1 cup shredded celery
1 scallion, shredded
1 tsp sesame seed oil
salt and white pepper
8 egg roll wrappers
1 egg white, lightly beaten
Soak the mushrooms in hot water 15 minutes. Drain, cut off tough
stems and shred to make 1/2 cup. Place 1/4 cup oil in a wok over
high heat until hot. Add the garlic, ginger and pork. Stir-fry 2
minutes. Add the cooking wine and shrimp and stir-fry 2 minutes.
Add the mushrooms and remaining vegetables and stir-fry 2 minutes.
Add the sesame seed oil and salt to taste. Mix. Drain off excess
liquid and set the vegetable mixture aside. In a clean wok, heat
5 cups vegetable oil to the boiling point, about 400 F. Working
with one at a time, lay the egg roll wrappers on the counter and
place 1/8 of the reserved vegetable mixture on one end of each.
Moisten the edges of the wrapper with the egg white and roll the
wrapper, tucking in the ends at both sides of wrapper as you roll.
Deep-fry the egg roll about 5 to 10 minute. Remove from oil and
drain on paper towels.
Category: Asian Recipes
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