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Chinese Egg Roll
from: Caixia Bu
Chinese Egg Roll
Ingredients:
- 1 tsp. oil
- ½ c. celery, finely chopped
- 1/4 lb. ground beef
- 1 clove garlic, minced
- 1 tsp. cornstarch
- ¼ c. bean sprouts, drained
- dash pepper
- ½ c. bok choy, finely chopped
- 1 tsp. brown sugar
- 1 tsp. cornstarch
- 1 tsp. soy sauce
- 2 tsp. cold water
- 1 tsp. oil
- 12 egg roll wrappers
Directions:
1. In a small mixing bowl, combine beef, cornstarch, pepper, brown sugar, and soy sauce. Let stand while heating the oil.
2. Heat 1 tsp. oil in wok. Swirl to cover bottom of wok
3. Add beef mixture and stir fry for 3 minutes, stirring constantly. Meat should lose its reddish color. Put cooked meat in a bowl and set aside.
4. Add 1 tsp. oil to wok. Add celery, garlic, bean sprouts, and bok choy, stir fry for 3 minutes.
5. Add beef mixture back into wok and stir until all ingredients are combined.
6. Remove meat and vegetables from wok.
7. Pour out any liquid into a bowl, saving 1 tbsp. to put back in wok
8. Mix cornstarch with cold water and add to liquid in wok.
9. Stir until slightly thickened.
10. Add vegetables back into wok and combine with sauce.
11. Transfer contents to a clean bowl and allow to cool to room temperature
To shape egg rolls:
1. Add about ¼ c. of filling to each egg roll wrapper. Place in the center on a diagonal.
2. Roll from corner closest to you tucking under to encase the filling.
3. When filling is covered, tuck in the edges and then continue to roll until completely wrapped up.
4. Seal edges with a little water if dry.
5.Place on baking sheet and cover with a damp towel until all are ready to fry.
To fry:
1. Using electric skillet, heat about ½ inch of oil to 375º. Fry egg rolls for about 2 - 3 minutes until crisp and brown. Turn egg rolls once to brown both sides.
2. Transfer to a paper towel and foil lined baking sheet to drain. Put egg rolls in a warm oven (250º) until all are cooked and ready to serve. Serve with additional soy sauce and duck sauce.
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