Fried Egg Rolls

1. 1

   Mix rice wine, 1/3 teaspoon salt and cornstarch with pork loin; heat pan and 4 tablespoons oil.

2. 2

   Stir-fry pork shreds until color changes; remove and drain.

3. 3

   Blanch bean sprouts, carrots and Chinese chives in boiling water; plunge into cold water to cool and drain.

4. 4

   In a bowl, mix pork shreds, carrot shreds, bean sprouts and Chinese chives; add 1 tablespoon salt, m.s.g., sugar, black pepper and sesame oil and toss lightly; separate into 16 equal portions.

5. 5

   Moisten a 1/2-inch band around the edge of the top half of the skin with flour and water; place a portion of filling in the middle of each skin; wrap filling up like

6. 6

   a package in egg roll skins.

7. 7

   Rolls should be about 4-inches long. Heat oil for deep frying egg rolls over medium heat for 4 minutes until golden brown; remove and drain.

No additional tips available.