Cascading Kitchen Notes
1 lb. egg roll wrappers
Mix the following in a bowl:
- 1 lb ground pork
- 6 prawns, cleaned and diced
- 3 Tbs soy sauce
- 2 Tbs corn starch
- 1 Tb Sherry (very necessary is the sherry, Mirin works well to fill the bill)
Heat 2 Tb of oil until hot and fry shrimp/pork mixture for approximately 5 minutes. After meat is cooked, drain and set aside.
Back at the Wok:
Heat 2 Tbs of oil and Add:
- 3 Dried Shitake mushrooms, prepared and sliced
- 1 lb. bean sprouts
- 2 green onions, (cut into 1-1/2 inch lengths) shredded
- bamboo shoots
- 2 stalks of celery, thinly sliced
- 1-1/2 tsp. salt (this could be excessive, remember what decade this came from)
- Original recipe calls to add 1/4 tsp MSG, I think we can forgo the msg
Fry until veggies are cooked--Approximately 2-3 minutes. Cook on the light side so there will still be definition and "tooth" to the vegetables.
Add fried meat and mix well.
Cool mixture before rolling. Lay out on a tray so it cools fast and stops cooking.
Filling and Rolling
Use approx. 3 Tbs of filling for each wrapper. Place filling in one corner of the wrapper. Pull the corner over the filling and roll half way until a triangel shape is formed. Moisten the remaining edges of the wrapper with water. Fold the base corners in 1-1/2 inches and continue to form the roll.
Deep fry until golden brown. Use a good high temp oil like Peanut.
Recipe Courtesy of the "House of Rice" down on University Ave when I took Chinese cooking classes there in the early 70s. I was the only male for miles around.