Egg Rolls (Chi Tan Chuan)
Serve these with two dipping sauces, one sweet and one hot.
1 pound ground pork
3 cups finely shredded green cabbage
1 (8 1/2 ounce) can bamboo shoots, drained and chopped
1/2 cup chopped mushrooms
4 scallions, sliced
2 tablespoons soy sauce
1 teaspoon cornstarch
1 teaspoon five spice powder
1 teaspoon salt
1/2 teaspoon sugar
1 pound egg roll skins (16 to 18)
Sweet and Sour Sauce
Hot Mustard Sauce
Stir-fry pork in wok or 10-inch skillet until brown. Remove pork from wok;
drain, reserving 2 tablespoons fat. Stir-fry cabbage, bamboo shoots, mushrooms
and scallions in reserved fat.
Mix soy sauce, cornstarch, five spice powder, salt and sugar;
pour over vegetable mixture. Stir-fry 1 minute; cool.
Mix pork and vegetables. Cover egg roll skins with damp towel to prevent drying.
Place 1/4 cup pork mixture on center of each egg roll skin. Fold one corner of
egg roll skin over filling; overlap the two opposite corners. Moisten fourth
corner with water; fold over to make into roll.
Heat 1 1/2 to 1 3/4 inches of oil to 360 degrees F. Fry 3 to 5 egg rolls at a
time until golden brown, turning once, about 3 minutes; drain.
Serve hot with Sweet and Sour Sauce and Hot Mustard Sauce.
Makes 16 to 18 egg rolls.