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1
HINT: Put egg roll wrappers in freezer the night before and then thaw about 1 hour before using.
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2
This seems to make them separate more easily.
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3
Brown pork with 1 TBS soy sauce in wok, drain, remove from wok, and set aside.
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4
Add peanut oil to wok and stir-fry vegetables until slightly wilted.
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5
(3 or 4 minutes) Combine pork and vegetables in wok.
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6
Mix well soy sauce, hoisin sauce, chili paste, and cornstarch.
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7
Add to meat-vegetable mix and stir until mixture becomes quite thick.
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8
Mixture should be very sticky with a minimum of moisture.
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9
Cool mixture to room temperature.
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10
Place egg roll wrapper on hard, flat surface with one corner pointing towards you.
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11
Place 1/3 cup meat-vegetable mixture in center of wrapper.
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12
Fold lower corner over and then under meat mixture, squeezing as much air out as possible.
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13
Brush exposed egg roll wrapper edges with egg wash.
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14
Fold side corners over egg roll.
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15
Finish by rolling egg roll towards upper corner, again squeezing out as much air as possible.
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16
Deep fry until golden brown.
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17
NOTE: finely minced, cooked shrimp or browned, ground chicken may be substituted for pork.
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18
DIPPING SAUCES FOR EGG ROLLS.
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19
Catsup-horseradish (1/4 cup catsup, 1 TBS prepared horseradish).
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20
Soy Sauce/Hoisin (3 TBS soy sauce, 1 1/2 tsp hoisin sauce).
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21
Catsup/Hot Mustard (Place equal amounts side-by-side - do NOT mix).
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22
Sweet and Sour Sauce (commercially available).
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23
Plum Sauce (commercially available).
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24
Teriyaki Sauce (commercially available).
