CHINESE EGG ROLLS

Steps:

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