China

Egg Rolls with Pork

Rinse bean sprouts in cold water and place on towel to drain well.

Heat 1 tablespoon of the oil in a wok or large skillet over high heat. Add the ground pork and cook until browned, about 2 minutes. Add the rice wine, soy sauce, and mushrooms and cook for another minute. Transfer mixture to a large bowl and set aside.

Pour remaining oil in wok and heat. Add celery and stir-fry for about 5 minutes. then add salt, sugar, and bean sprouts. Return pork mixture and mix thoroughly. Give the cornstarch mixture a stir, then add it to the work, stirring until combined. Transfer mixture to large bowl and cool.

For each egg roll, place about 1/4 cup of filling in center of wrapper, lying diagonally. Lift the lower corner over the filling and tuck the point under it. Bring both side corners over the filling, then roll up egg roll. To assure than top corner of wrapper stays put, first dab on a drop of water. Repeat with remaining filling.

Heat about 3 cups of oil in a work until the oil reaches about 375 degrees F on a deep-frying thermometer. Place 5 or 6 egg rolls in hot oil and deep fry them for about 2 or 3 minutes. They should become golden brown. Fry in batches. Serve while still warm.

China

Chinese Cuisines and Customs

Chinese and Lunar New Year Handbook

from Kate's Global Kitchen:

• Asian New Year: Honoring the Kitchen God
• Feast of the Hungry Ghosts
• Wonton of Fun

Chinese Cookbooks

• Martin Yan's Chinatown Cooking
• Martin Yan's Feast
• Martin Yan's Invitation to Chinese Cooking
• Potsticker Chronicles by Stuart Chang Berman
• The Asian Grill by Corinne Trang
• The Chinese Kitchen by Eileen Yin-Fei Lo
• Wisdom of the Chinese Kitchen by Grace Young

Chinese Recipes

• Almond Cookies
• Barbecued Spare Ribs
• Cantonese Roast "Drunken" Duck (Martin Yan)
• Cashew Shrimp
• Chicken Stock
• Chicken with Pine Nuts
• Chili Oil
• Chinese Cabbage with Dried Shrimp
• Cucumber Salad
• Egg Drop Soup
• Egg Rolls with Pork
• Fish with Black Bean Sauce
• Fried Rice
• Golden Meat-Filled Coins (Martin Yan)
• Hot and Sour Soup
• Minced Poultry with Walnuts in Lettuce Cups (Martin Yan)
• Miniature Spring Rolls (Martin Yan)
• Pork Filling for Steamed Buns
• Roast Pork
• Royal Lion's Head (Martin Yan)
• Seafood in an Orange Basket (Martin Yan)
• Steamed Bread Dough
• Steamed Fish with Sizzling Lemon Grass Oil (Martin Yan)
• Steamed Rice
• Stir Fried Bean Sprouts
• Stir Fried Snow Peas
• Tangerine Peel Beef (Martin Yan)
• Tomato Beef
• Wonton Soup

China on Wikipedia

Hong Kong on Global Gourmet's Destinations

More country Destinations

This page modified January 2007

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