Name: Fried Egg Rolls
Ingredients: 1/2 c. shredded pork loin; 1 tsp. rice wine; 1/3 tsp. salt; 1 tsp. cornstarch; 4 c. bean sprouts; 1 c. Chinese chives, cut to 1-inch sections *; 1/2 c. shredded carrot; 1 tsp. salt; 1/2 tsp. m.s.g.; 1 tbsp. sugar; 1/4 tsp. black pepper; 1 tsp. sesame oil; 16 egg roll skins; 1 tbsp. tomato ketchup; 1 tbsp. Worcestershire sauce; 1 tbsp. soy sauce; 1 tsp. hot bean paste ("la do ban jiang"); 1/2 tsp. chopped garlic; 8 c. oil (for frying); 2 tbsp. flour; 2 tbsp. water

Fried Egg Rolls

Fried Egg Rolls is an impressive dinner. Made with 1/2 c. shredded pork loin, 1 tsp. rice wine, 1/3 tsp. salt, 1 tsp. cornstarch and 4 c. bean sprouts, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.

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👨‍🍳 Instructions

Mix rice wine, 1/3 teaspoon salt and cornstarch with pork loin; heat pan and 4 tablespoons oil.

Stir-fry pork shreds until color changes; remove and drain.

Blanch bean sprouts, carrots and Chinese chives in boiling water; plunge into cold water to cool and drain.

In a bowl, mix pork shreds, carrot shreds, bean sprouts and Chinese chives; add 1 tablespoon salt, m.s.g., sugar, black pepper and sesame oil and toss lightly; separate into 16 equal portions.

Moisten a 1/2-inch band around the edge of the top half of the skin with flour and water; place a portion of filling in the middle of each skin; wrap filling up like a package in egg roll skins.

Rolls should be about 4-inches long. Heat oil for deep frying egg rolls over medium heat for 4 minutes until golden brown; remove and drain.

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