EGG ROLLS
8 egg roll skins
Crab filling, Pork and Shrimp filling, Ham-Orange filling or vegetable filling
Shortening or cooking oil for deep-fat frying
Sweet-Sour sauce
Fir each egg roll, place one egg roll skin on a flat surface with one corner pointing to you. Spoon about 1/4 cup of desired fillig just below the center of the egg roll skin. Fold the corner pointing at you over the filling, tucking the corner under the filling. Fold side corners over the top, like an envelope. Roll up toward the remaing corner. Moisten the corner with water and press firmly to seal.
In a heavy saucepan or deep-fat fryer heat 2-inches of melted shortening or cooking oil to 365 degrees. Fry the egg rolls a few at a time, for 2 or 3 minutes or until golden brown. Drain on paper towels. Keep warm in a 300 degree oven while frying the remainder. Serve warm egg rolls with Sweet-Sour sauce. Makes 8.
FILLINGS
Crab filling
In a skillet cook 1 cup chopped Chinese Cabbage or cabbage, 1/2 cup finely chopped pea pods, 1/4 cup chopped water chestmuts, 2 tablespoons finely chopped onion, and 1 clove garlic, minced, in 1 tablespoon cooking oil for 2 to 3 minutes or until crisp-tender. Remove from heat.
In a mixing bowl combine 1 6-ounce can of crab meat, drained, falked and cartilage removed; 2 tablespoons Soy Sauce, 2 tablespoons Dry Sherry, 1/8 teaspoon pepper; and the cooked vegetable mixture. Toss to mix. Makes about 2 cups. (enough for 8 egg rolls or 40 wontons).
Pork and Ham filling
Thaw 1 6-ounce package frozen, peeled, cooked shrimp. Cut up shrimp. In a mixing bowl combine shrimp, 1/2 cup finely chopped cooked pork, 1/2 cup finely chopped bean sprouts, 1/2 cup finely chopped mushrooms, 1/4 cup sliced green onion, 2 tablespoons soy sauce, and 1 teaspoon grated ginger root. Mix well. Makes about 2 cups. (enough for 8 egg rolls or 40 wontons).
Ham-Orange filling
In a bowl combine 3/4 cup finely chopped fully cooked ham, 1/2 cup chopped bamboo shoots, 1/2 finely chopped onion, 1/2 finely chopped broccoli, 1/2 finely grated orange peel, 2 tablespoons orange juice, and 1/8 teaspoon ground red pepper. Mix well. Makes about 2 cups. (enough for 8 egg rolls or 40 wontons).
Vegetable filling
In a steamer basket over boiling water place 1 cup chopped fresh spinach, 1 cup shredded carrot, 1 cup chopped fresh mushrooms, 1/2 cup shredded zucchini, and 1/4 cup finely chopped onion. Cover; steam for 4 minutes. Drain well. Transfer to a mixing bowl. Stir in 2 tablespoons soy sauce, 1/2 teaspoon dry mustard, 1/4 teaspoon pepper, and 1/8 teaspoon garlic powder. Makes 2 cups (enough for 8 egg rolls or 40 wontons).
Sweet-Sour Sauce
1/2 cup packed brown sugar
1 tablespoon cornstarch
1/3 cup red wine vinegar
1/3 cup unsweetened pineapple juice
1/4 cup finely chopped green pepper
2 tablespoons chopped pimiento
1 tablespoon soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
In a small saucepan combine brown sugar and cornstarch. Stir in vinegar, pineapple juice, green pepper, pimiento, soy sauce, garlic powder, and ginger. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Makes about 1 1/4 cup
