Recipe: Egg Rolls with Pork

the appetizer:

Chinese cooking, like most of Asia, focuses first on a starch like rice or noodles, then adds an accompaniment of meat or seafood, rather than meat first, starch and vegetables second, as found in European-influenced cuisines. Recipes in China are as diverse as the language, with its 80,000 characters, and Chinese immigrants have brought this complex culinary heritage to almost every region of the world.

China

Egg Rolls with Pork

8 ounces bean sprouts
3 tablespoons oil
1/2 pound ground pork
3 cups finely-chopped celery
6 mushrooms, cup into 1/4-inch slices
1 tablespoon soy sauce
1 tablespoon Chinese rice wine
2 teaspoons salt
1/2 teaspoon sugar
1 tablespoon cornstarch dissolved in 2 tablespoons water
16 ounces egg-roll wrappers
Oil for deep frying

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.