Mandarin Egg Roll B1

---------- Recipe via Meal-Master (tm) v8.02

Title: MANDARIN EGG ROLL B1
Categories: Chinese, Meats, Appetizers
Yield: 4 servings

1 1/2 c Dried black mushrooms
5 1/4 c Vegetable oil
1/2 ts Crushed fresh garlic
1/2 ts Crushed ginger root
1/2 c Cooked ground pork
1 tb Cooking wine
1/2 c Cooked shrimp
1 c Shredded bamboo shoots
1 c Bean sprouts
1 c Shredded celery
1 Scallion, shredded
1 ts Sesame seed oil
Salt and white pepper
8 Riceflour egg roll wrappers
1 Egg white; lightly beaten

Soak the mushrooms in hot water 15 minutes. Drain, cut
off tough stems and shred to make 1/2 cup. Place 1/4
cup oil in a wok over high heat until hot. Add the
garlic, ginger and pork. Stir-fry 2 minutes. Add the
cooking wine and shrimp and stir-fry 2 minutes. Add
the mushrooms and remaining vegetables and stir-fry 2
minutes. Add the sesame seed oil and salt to taste.
Mix. Drain off excess liquid and set the vegetable
mixture aside. In a clean wok, heat 5 cups vegetable
oil to the boiling point, about 400 F. Working with
one at a time, lay the egg roll wrappers on the
counter and place 1/8 of the reserved vegetable
mixture on one end of each. Moisten the edges of the
wrapper with the egg white and roll the wrapper,
tucking in the ends at both sides of wrapper as you
roll. Deep-fry the egg roll about 5 to 10 minute.
Remove from oil and drain on paper towels.

Temperature(s): HOT Effort: DIFFICULT Time: 00:40
Source: PEKING GARDEN EAST Comments: MILWAUKEE, MEQUON
Comments: WINE: TAI-SHAN

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