Egg Rolls

Egg Rolls and Wrappers

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Egg Rolls

(Wrappers)
2 1/2 cups all purpose flour
1 tsp kosher salt
1 extra large egg
1/2 cup water, approximately
cornstarch to keep wrappers separated

Put the flour and the salt in a large mixing bowl. Make a well
in the center and pour in the egg and water. With your
fingers, combine the ingredients until their adhere into a
dough. Add more water, 1 tbsp at a time, if the dough is dry.
Knead the dough until smooth and soft, comver with plastic
wrap and let rest for 30 minutes.
Divide the dough in half. keep half the dough covered and roll
out the other half on a heavily floured surface into a very
thin (1/32-inch)sheet, about 36 x 12 inches. With a sharp
knife, cut 6-inch squared for egg roll wrappers, or 3-inch
squares for wonton wrappers. Do the same with the
reamining half of the dough. Sprinkle corstarch between
each wrapper and stack them. They are now ready to use.
To store fresh wrappers, wrap in foil and put in a
plastic bag. They will keep in the refrigerator for up to
3 days or in the freezer for up to a month.

(Filling and rolling)

1/2 lb. ground pork
1 1/2 tsp salt
1/2 tsp. cornstarch
1/2 tsp. soy sauce
1 dash of white pepper
2 1/2 lb. green cabbage, finely shredded
2 cups vegetable oil
1/4 cup canned bamboo shoots, shredded
1/2 lb. cooked shrimp, chopped
1/3 cup green onion, finely chopped (with tops)
1 lb. eggroll wrappers
1 egg, slightly beaten
1/4 cup hot dry mustard
1/4 cup mushrooms, sliced (optional)

Mix prk, 1/2 tsp. of salt, cornstarh, soy sauce, and pepper.
refrigerate approxemately 20 mins. Heat 2 qts. water to
boiling;add cabbage. Heat again to boiling; coer and cook 1
min; drain. Rinse with cold water until cabbage is cold. Drain
thouroughly; remove excess water. Heat wok until 2 drops of
water bubble and skitter when sprinkled. Add 2 tbs of the oil
and rotate to coat sides, Add seasoned pork; cook until pork is
no longer pink. Add the mushrooms and babmoo shoots; cook about
5 min. Stir in cabbage, shrimp, green onions, remaining tsp.
of salt.
Place 1/2 cup of eggroll finlling slightly below the center of a
wrapper. Cover the remaining skins with a dampenend towel to
keep them moist. Fold the corner of skin closest to filling
over, tucking the point under the filling. Fold in and overlap
the two opposite corners. Brush fourth corner with water and
roll up to seal. Repeat with remaining skins. Cover the filled
rool with a dampened towel or plastic wrap to preven drying
out. Pour oil in a wok to a depth of 2 inches and heat to 350.
Frou four or five rolls at a time for 2-3 minutes until golden
brown, turning 3 times. Drain on paper towels and keep hot.

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