Rinse the fresh bean sprouts in a pot of cold water and discard any husks that float to the surface. Drain and pat them dry with paper towels.
Shell the shrimp. With a small, sharp knife, devein them by making a shallow incision down their backs and lifting out the black or white intestinal vein wiht the point of the knife. Using a cleaver or large knife, cutthe shrimp into fine dice.
To Make The Filling:
Set a 12 inch wok or 10 inch skillet over high heat for 30 seconds. Pour in 1 tablespoon of oil, swirl it about in the pan and heat for another 30 seconds, turnings the heat down to moderate if the oil begins to smoke. Add the pork and stir-fry for 2 minutes, or until it loses its reddish color. then add the wine, soy sauce, sugar, shrimp, and mushrooms, and stir-fry for another miute, or until the shrimp turn pink. Transfer the entire contents of the pan to a bowl and set aside.
Pour the remaining 2 tablespoons of oil into the sabme wok or skillet, swirl it about in the pan and heat for 30 seconds, turning the heat down to moderate if the oil begins to smoke. Add the celery and stir-fry for 5 minutes, then add the salt and bean sprouts, and mix thoroughly together. Return the pork and shrimp mixture to the pan, and stir until all the ingredients are well combined. Cook over moderate heat, stirring constantly, until the liquid starts to boil.
There should be about 2 or 3 tablespoons of liquid remaining in the pan. If there is more, spoon it out and discard it. Give the cornstarch mixture a quick stir to recombine jit, and add it, stirring until the cooking liquids have thickened slightly and coated the mixture with a light glaze. Transfer the entire contents of the pan to a bowl and cool to room temperature before using.
To Make The Wrappers:
Sift the flour and salt into a large mixing bowl. With a large spoon or your hands, gradually combine the flour and salt wiht the water, mixing until a stiff dough is formed. Knead the dough in the bowl for 5 minutes, or until it is smooth, then cover the bowl with a dampened cloth and let it rest for 30 minutes. Turn the dough out on a lightly floured surface and firmly roll it out until it is no more than 1 1/16th inch thick. With a cookie cutter, pastry wheel or sharp knife, cut the dough into 7 inch squares. When you have finished, there should be 16 squares.
For each egg roll, shap about 1/4 cup of filling with your hands into a cylinder about 4 inches long and an inch in diameter and place it diagonally across the center of a wrapper. Lfit the lower triangular flap over the filling and tuck the point under it, leaving the upper point of the wrapper exposed. Bring each of the two small end flaps, one at a time, up to the top of the enclosed filing and press the points firmly down. Brush the upper and exposed triangle of dough with lightly beaten egg and then roll the wrapper into a neat package. The beaten egg will seal the edges and keep the wrapper intact.
Place the filled egg rolls on a plate and cover them with a dry kitchen towel. If they must wait longer than about 30 minutes before being fried, cover them with plastic wrap and place them in the refrigerator.
Set a 12 inch wok or heavy deep-fryer over hight heat, add 3 cups of oil and heat it unitl a haze forms above it or it reaches a temperature of 375 F. on a deep-frying thermometer. Place 5 or 6 egg rolls in the hot oil and deep-fry them for 3 to 4 minutes, or until they have become golden brown and are crisp. Transfer the egg rolls to a double thickness of paper towels and let the oil drain off while you deep-fry another batch of 5 or 6.
Serve the rolls as soon as possible, aranged attractively on a large heated platter. If necessary, the egg rolls can be kept warm for an hour or so in a preheated 250 F. oven, or they can be reheated for about 10 minutes in a 450 F. oven.
To Make Spring Rolls:
Substitute 1 pound fresh, ready made spring roll wrappers for the egg roll wrappers. Prepare the filling according to the recipe already given, then assemble the rolls and deep-fry them as described above.
Because preparing spring-roll wrappers from scratch is so demanding and precise a culinary operation, even the fussiest Chinese cook prefers to use the ready-made variety.
If desired, 1 pound of ready-made egg-roll wrappers may be substituted for the wrapper dough in this recipe. Omit the wrapper directions and ingredients, wrap the filling, and fry as directed in the main recipe.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Egg Roll (141g)|
|Recipe Makes: 16|
|Calories from Fat: 407 (80%)|
|Amt Per Serving||% DV|
|Total Fat 45.2g||60 %|
|Saturated Fat 7.9g||40 %|
|Monounsaturated Fat 20.9g|
|Polyunsanturated Fat 13.9g|
|Cholesterol 44.1mg||14 %|
|Sodium 73.3mg||3 %|
|Potassium 205.9mg||5 %|
|Total Carbohydrate 17.5g||5 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 16g|
|Protein 8.7g||12 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 507
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