Egg Rolls Recipe | Chi Tan Chuan Recipe | Asian Recipes
How to prepare "egg rolls"
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.