These exceptional Chinese deep fried appetizers are simply extraordinary, with pork and chicken, as well as delectable vegetable flavors in a crunchy, egg-roll wrapper.
Author: Epicurus.com Kitchens
Recipe type: Pork
- 2 Tablespoons vegetable oil
- 1/4 Cup water
- 1 medium onion; minced
- 6 cloves garlic; minced
- 1 Tablespoon finely minced seeded fresh hot chile
- 1 teaspoon grated fresh ginger
- 1/2 pound ground pork
- 1/2 red bell pepper; minced
- 1/2 Cup chopped fresh bean sprouts
- 1/2 Cup finely shredded Chinese cabbage; Napa
- 1/4 Cup minced celery
- 3 green onions and tops; minced
- 1 Tablespoon minced fresh parsley
- 1/2 teaspoon dry mustard
- 2 Tablespoons soy sauce
- 1/2 Tablespoons sugar
- coarsely ground black pepper, to taste
- salt, to taste
- 1 Cup cooked chicken; finely shredded
- Cayenne, to taste, optional
- 2 eggs; lightly beaten
- 1 Cup mashed potatoes
- 1 package egg roll wrappers
- oil for frying
- Heat the oil and water over high heat in a wok. Add the onion, garlic, chilies, and ginger and stir fry for about 2 minutes. Add all the remaining ingredients except the chicken, cayenne, eggs, potatoes, wrappers, and frying oil. Stir fry for another 2 to 3 minutes.
- The vegetables should be wilted but not dead. Remove from the heat. Add the cooked chicken.
- Taste the mixture and, if you want this dish to be hotter, judiciously add a bit of cayenne to the mashed potatoes. Stir the eggs into the mixture. Lay an egg roll wrapper on a flat surface in front of you. Spread it thinly and evenly with the mashed potato, leaving a 1/2 inch margin all around the edge.
- Place about 1 1/2 tablespoons of the vegetable mixture in a line along the edge nearest you. Lift the wrapper edge near you and begin rolling. When you have rolled up half of the wrapper, fold the two side edges inwards. Then continue rolling until you reach the end. Set aside, seam edge down. Continue until you run out of wrappers or goop.
- Heat about an inch of oil in a heavy skillet until it reaches 375 degrees, deep frying temperature (it should be hot but not smoking).
- Place 2 or 3 rolls in the hot oil at a time and fry on both sides until golden brown. Remove from the pan with a slotted spoon and drain thoroughly on paper towels.
Yield: 20 servings.