Fried Egg Rolls
Ingredients
- 1/2 pound finely chopped pork or beef
- 1/4 cup minced green onion
- 1 Tbsp minced ginger
- 1 Tbsp minced garlic
- 4 black mushroom caps, soaked, drained, and finely diced
- 1/4 cup finely diced water chestnuts
- 1 Tbsp fish sauce
- 1 egg
- freshly ground pepper, to taste
- 16 lumpia wrappers (the type labeled egg-roll skins, or homemade)
- oil, for deep frying
- 1/2 cup water or chicken stock
- 2 Tbsp soy sauce
- 3 Tbsp rice vinegar or cider vinegar
- 2 Tbsp brown sugar
- 2 Tbsp ketchup
- dash liquid hot-pepper sauce
- 1 tsp cornstarch dissolved in 1 Tbsp water
Instructions
Serves 8. In a saucepan combine water, soy sauce, vinegar, sugar, ketchup and hot pepper sauce and bring to a boil. Season to taste and simmer 5 minutes Stir in dissolved cornstarch; cook until lightly thickened and glossy. In a bowl, combine pork, green onion, ginger, garlic, mushrooms, water chestnuts and fish sauce and blend thoroughly. Beat egg lightly and add to pork mixture, reserving a teaspoon or so for sealing rolls. Season generously with pepper. Saute a small piece of filling, taste and adjust seasoning. Spread about 2 Tbsp filling diagonally across the middle of a wrapper. Roll and seal. Egg rolls may be rolled up to 1 hour ahead of frying. Heat oil in fryer to 350 F. Fry egg rolls a few at a time until golden brown; drain on paper towels. Serve immediately or keep warm in oven. Serve with Sweet-and-Sour Sauce.
