Chinese Egg Rolls

Chinese Egg Rolls is a simple recipe that produces egg rolls full of flavour and aroma. Each one of these is a pork filled delight.

Cook Time 20

Total Time 20

Servings Egg Rolls

Heat the oil in a wok or large heavy skillet over high heat.
3 tbsp peanut oil
Sauté the pork just until it looses its colour.
1/2 lb ground pork
Add the remaining ingredients except the corn-starch mixture and cook, stirring constantly, until the shrimp have turned pink and the liquid boils.
1/2 lb Shrimp, 225 g bean sprouts, 4 ribs celery, 1 tbsp soy sauce, 1 tbsp rice wine, 1/2 tsp sugar, salt, ground pepper
Stir in the corn-starch mixture and cook until the corn-starch becomes clear and the liquid has thickened.
1 tbsp cornstarch, 2 tbsp cold water
Remove from the heat and allow to cool to room temperature.
Shape about 1/4 cup (60 ml) of the cool filling mixture into an oblong "sausage" shape and place diagonally on one of the egg roll wrappers.
Fold one corner of the egg roll wrapper over the filling, and fold the adjacent corners towards the centre.
450 g egg roll wrappers
Moisten the remaining corner of the wrapper with a finger dipped in water and roll the filling to form a tight bundle.
Repeat with the remaining filling and wrappers.
Heat the oil in a wok or large skillet until the surface shimmers, about 375F (190C) on a deep-frying thermometer.
3 cups peanut oil
Fry the egg rolls 5 or 6 at a time until golden brown on all sides, about 3 to 4 minutes.
Transfer to a wire rack and repeat with the remaining egg rolls.
Serve as soon as possible, or keep warm in a 250F (120C) oven until ready to serve.