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Side Dish
Asian
8 - 10 servings
20 minutes
15 minutes
1 ½ tablespoon oil
1 clove organic garlic, chopped
2 slices ginger root, chopped
½ pound pork or boneless chicken, shredded
1 ½ cups bean sprouts
1 ½ cups organic cabbage, thinly shredded
½ cup bamboo shoots, shredded
½ cup organic carrots, thinly shredded
4 Dried Black Mushrooms, soaked and shredded (optional)
3 stalks organic green onions, cut into 1 inch pieces
1 ½teaspoons garlic salt
1/4 teaspoon sugar
1/4 teaspoon white pepper
½ cup stock, if needed
1 pound Egg Roll Wrappers
4 cups Oil
1 tablespoon flour
1 tablespoon water
If previously frozen, defrost wrappers inside the package at room temperature.
Heat wok over high heat with 1 ½ Tbsp. oil, garlic and ginger. Stir in meat and cook for approximately 2 minutes.
Add remaining ingredients to wok and stir 2 minutes. Moisten with stock if needed.
Add cornstarch solution and mix well.
Place approximately 2 ½ Tbsp. of filling mixture in the center of each wrapper. Roll up and seal with flour paste or egg white.
Heat oil to near smoke point, and deep-fry over medium-high heat until golden brown and floating freely on top of oil. Serve hot, with or without plum sauce.
