CHINESE EGGROLLS
Eggrolls Filled With Shrimp, Roast Pork, and Veggies.
Yields 24 standard size eggrolls or 48 "Happy-Hour"
size.
I adore Chinese [Cantonese] cooking and over the
years have frequented a few really great restaurants. The mediocre ones have forced me to learn how to prepare Chinese recipes, in self defense.
Several years ago we lived in Mid-Town Manhattan and frequented our most favorite Chinese restaurant, in China Town. Had we not been advised to go to this restaurant; we would never have visited it. It was so small, it did not
rate a full address. It was located at 112 1/2 Pell
Street; and, consisted of one small room with about 12
tables of various sizes. The decor was sparse and stark
white. Totally devoid of any decoration.
The bathroom was located in the kitchen area and very
small. It was so old, the flush tank was located on the
wall at ceiling level, with a pull-chain dangling down.
The service was "top-notch." They had no formal printed menu. They served a house special dinner; which most
patrons ordered. What a sumptuous meal it was. The
appetizers consisted of a portion of their house specialty; lobster roll [It was delicious], bacon wrapped jumbo shrimp served with a fabulous sauce, and a small bowl of won ton
soup. The entrees depended on how many were in your
party; but, were all unique. The food presentation at
tableside was superb. The food on the plates looked as
though an artist must have arranged it.
If you did not wish to order their house special dinner, you could order, and they would prepare any dish you might
desire.
Their lobster roll was so memorable, that I decided to
write Gourmet Magazine's, "you asked for it department," to see if they could obtain the recipe. By golly, they did!
And here it is; exactly as handwritten on a scrap of paper. Perhaps you might like to give it a try!
Lobster rolls
The ingredients are; celery, lobster, bamboo shoots, chicken, pork, salt, oyster sauce, mushrooms,
onion, peanut butter, cornstarch and pork fat.
Chop up above ingredients, mixing peanut butter and
salt, then roll all ingredients in pork fat. dipping the
roll in cornstarch and egg. When rolled up and shaped in
lobster roll deep fry on low flame till brown.
Well, that's it! Good luck!
Here's mine!
Special equipment required; none. A wok would be great and fun to use. However, a
saute or fry pan will get the job done.
INGREDIENTS
- 1 Package eggroll wrappers, for regular size eggrolls,
or;
- 1 package won ton wrappers for "Happy-Hour" size.
- 12 Ounces Chicken breast, raw, boned and skinned.
- 4 Medium size, dried whole black Chinese mushrooms.
- 2/3 Cup hot water for re-constituting mushrooms.
- 1 Small carrot, shredded.
- 1 Stalk Celery, shredded.
- 2 Medium to large scallions, shredded.
- 1 Cup Bamboo shoots, julienned.
- 3 Sprigs parsley, coarsely chopped.
- 1/2 Cup Shrimp, cleaned, cooked and chopped
coarsely.
- 1/2 Cup Roast pork, julienned and cut into 3/8"
lengths.
- 1 Clove garlic, minced.
- 1/2 Tsp. White granulated sugar.
- A wee bit of salt and pepper to taste.
- 1 Cup Finely shredded napa cabbage.
- 1 Cup Bean sprouts.
- 1 Tsp. Cornstarch mixed with 1/2 egg white.
- 4 Tbs. Peanut oil.
CHICKEN SEASONING MIXTURE
- 1 Tbs. Vegetable oil.
- 1/2 Egg white.
- 2 Tsp. Cornstarch.
- 1 Tsp. Rice wine or dry sherry.
- 1/2 Tsp. White granulated sugar.
- 2 Tsp. Soy sauce.
- 1/4 Tsp. Salt.
- 1 Dash pepper.
THICKENING MIXTURE
- 1 Tbs. Cornstarch.
- 1 Tbs. Soy sauce.
- 1/2 Tbs. Oyster sauce.
- 1 Tsp. Sesame oil.
PREPARATION
- Place rinsed whole mushrooms in hot water to
reconstitute. A small, lidded jar is ideal for this
procedure.
- When soft, trim stems, squeeze dry and shred.
Reserve soaking liquid.
- Julienne chicken breast and cut into 1/2" lengths.
- This task will be easier if you place the chicken
breast in the freezer for about 15 to 20 minutes; before
julienning.
- Place all of the Chicken seasoning mixture in a
small bowl, mix well, add chicken and allow to marinate in
fridge for 30 minutes.
- Combine thickening mixture with reserved mushroom
soaking liquid.
- Heat wok or fry pan over high heat. Add 2 Tbs. peanut
oil. Just before oil begins to smoke add garlic and cook
for a few seconds. Do not let it brown or burn. Add
chicken, stirring constantly until shreds separate. Remove
and reserve.
- Add 2 Tbs. peanut oil to the wok or fry pan; add
mushrooms and stir. Add bamboo shoots, celery, carrots and
cabbage. Season with salt and sugar. Stir fry for 1
minute.
- Add pork, reserved cooked chicken and shrimp to
wok. Stir to mix well. Push ingredients to the sides of the
wok, creating a well in center. Pour in thickening sauce
and stir until thickened, incorporating all wok
ingredients. Add scallions, stir. Add parsley and bean
sprouts. Stir and immediately remove from heat and set
aside to cool.
- When cool, cover and chill in fridge.
WRAPPING EGGROLLS
- Unpack eggroll skins for regular sized eggrolls, or won
ton wrappers for mini-rolls, and cover with a slightly
dampened cloth.
- Place one wrapper, on your work surface, with a
tri-angle tip facing you. Moisten all edges, about 3/8
inch wide, of the wrapper using the egg white/cornstarch
mixture.
- For standard sized eggrolls place about 1/4 cup [2
tablespoons for mini-rolls] filling near the bottom tip,
spreading it into a 2 x 3/4 inch rectangle. [1-1/2 x 1/2
for mini wrappers] Fold bottom tip up and over the filling,
covering it. Tuck tip slightly under filling, fold in the
sides and continue rolling the wrapper, tightly so as to
form a compact cylinder. You may need to add a bit more
egg white/cornstarch mixture to ensure a positive seal.
- Place seam side down and cover with slightly
dampened cloth while filling the remaining wrappers.
Now you have a choice to make. You can deep fry them
for immediate use. Or, par fry them for future use.
- For immediate use, deep fry at 375°F. for
about 2 minutes or until golden brown. Drain and
serve.
- For future use, deep fry for about 1 minute. Drain
and set aside to cool. When cooled, wrap tightly,
refrigerate for a day or two; or, freeze.
Serve with hot mustard and a sweet fruit sauce.
NOTE: If you choose to freeze your eggrolls, do not
defrost before deep frying.
