Chinese Egg Rolls

Based on a recipe from Kitchen Glamor

Ingredients

6 oz. Lean Pork (ham or roast pork) 
6 oz. Raw Shrimp (Peeled, Deveined and shredded)
6 pcs Dried black mushroom (soaked and shredded)
1/2 lb. Cabbage (shredded)
1/2 lb Bean sprouts (or to taste)
20 pcs. Spring roll skin or l lb. egg roll skin
6 C Peanut 011
1 Egg (beaten) 

(1):
3-4 T Green onion (shredded)
1 T Soy sauce
l t Cornstarch

(2):
1/4 t salt
1 t Dry sherry
1 t Cornstarch

(3:
1 t Salt

(4):
1/2 t Sugar
1 t salt

(5):
l T Cornstarch
1 T Cold water
Method:
1. Cut the pork into string shapes, marinate with (1). 
In another bowl marinate the shrimp with (2).

2. Heat 3 T oil in Wok, stir-fry the pork about 1 minute, add shredded mushrooms
and cook another minute. Remove to bowl and set aside.

3. Pour 1 T oil in Wok over high heat, fry shrimp until well done and remove.

4. Pour 2 T oil into hot Wok over med-high heat. Add cabbage and (3), cook
until soft.  Push cooked cabbage aside, then add bean sprouts and (4), stir fry
about l minute. Return cooked pork and shrimp to Wok. Mix well, stir in corn-
starch paste (5) until thickened and set aside to cool.

5. Place 2 T filling in a spring roll skin, about 2" from edge that is toward you.
Roll once, then fold right side toward center, then left toward center & continue
rolling into a tight roll. Seal edges with egg. Place this edge down to keep
shape until time for frying.

6. Heat oil in Wok and deep fry spring rolls 8 at a time. Use 350-375 heat and
fry for approx. 3 minutes, or until golden.

7. Serve with Soy Sauce and vinegar or plum sauce and hot mustard.

PLUM SAUCE (sweet and sour sauce)
1/4 C Plum sauce  
4-6 T Vinegar 
1/4 C Sugar
1/2 C Orange marmelade 
1 oz Pimento 
1/2 C Water

l. Mix sugar and boiling water. Stir until dissolved and put aside to cool.
2. Blend all ingredients together. Makes about 2 C sauce.

Selamat Makan