Prep1 hr 30 mins
This is a tough recipe to actually write down! If there is leftover pork, chicken, lamb, beef, anything, it can be put in as a filling. The only things you really need are soy sauce, egg roll wrappers and some type of oil for deep-fat frying. What follows is what I used on 2-20-2005 for the ones pictured in the recipe photos.
- 2 dozen egg roll wraps
- 3 tablespoons oil (plus 3 more if needed)
- 1⁄4 cup cornstarch
- 1⁄3 cup soy sauce
- 1⁄3 cup hoisin sauce
- 2 lbs pork steak, trimmed and deboned, cut in 1/8 inch slices
- 4 green onions, cleaned and sliced thin
- 1⁄2 inch fresh ginger, peeled and minced
- 2 garlic cloves, peeled and minced
- 1 (2 lb) bagfrozen stir fry vegetables
- oil, for deep frying
- 1⁄2 cup cold water (to seal wrappers)
- Whisk together corn starch, soy sauce and hoisin.
- Add meat, ginger, onions and garlic.
- Let sit for 30 minutes.
- Spread frozen vegetables on cutting board and chop them up very finely.
- Wrap vegetables in paper towels or a cotton towel to soak up moisture.
- Heat wok with 3 Tbs of oil.
- Chow the meat mixture in 3 batches just until meat is done.
- Remove from wok and set aside.
- Adding more oil, if necessary, chow the vegetable for around 2 minutes, making sure not to lose crispness.
- Return meat to wok and stir well into vegetable.
- Turn out wok mixture into colander.
- Let cool for 15 minutes.
- Heat deep fryer to 375 degrees.
- Lay wrappers out flat and prepare work surface to wrap.
- On an individual wrapper, laid on your work surface with one of the corner points facing you, put around 3 Tbs filling, 1/3 of the way to the opposite point.
- Wet all remaining wrapper edges with water, very lightly.
- Pull the point nearest you up and over the filling, away from you.
- Tuck under filling.
- Pull one side point in, then the other, tucking them under the filling.
- Roll package away from you to opposite point.
- Repeat for all filling and wrappers.
- Place packages on baking sheet in freezer for 30 minutes, or until oil is up to 375 degrees.
- Fry packages, 3-4 at a time, until golden brown, about 3 minutes.
- Remove from oil and drain on paper towels or cloth.
- Serve with soy sauce, hot mustard, hoisin, teriyaki, anything you desire.