Chinese Egg Rolls

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You can change this recipe to make spring rolls simply by substituting the more delicate spring roll wrappers for the egg roll wrappers.

Chinese Egg Rolls

For the filling:
3 Tbs (45 ml) peanut or vegetable oil
1/2 lb (225 g) ground pork
1/2 lb (225 g) shrimp, peeled, deveined, and finely chopped
1/2 lb (225 g) fresh bean sprouts
4 ribs celery, finely chopped
1 Tbs (15 ml) soy sauce
1 Tbs (15 ml) rice wine
1/2 tsp (2 ml) sugar
Salt and freshly ground pepper to taste
1 Tbs (15 ml) cornstarch (cornflour) mixed with
2 Tbs (30 ml) cold water

1 lb (450 g) egg roll wrappers
3 cups (750 ml) peanut of vegetable oil for deep-frying

Heat the oil in a wok or large heavy skillet over high heat. Saute the pork just until it looses its color. Add the remaining ingredients except the cornstarch mixture and cook, stirring constantly, until the shrimp have turned pink and the liquid boils. Stir in the cornstarch mixture and cook until the cornstarch becomes clear and the liquid has thickened. Remove from the heat and allow to cool to room temperature. Shape about 1/4 cup (60 ml) of the cool filling mixture into an oblong "sausage" shape and place diagonally on one of the egg roll wrappers. Fold one corner of the egg roll wrapper over the filling, and fold the adjacent corners towards the center. Moisten the remaining corner of the wrapper with a finger dipped in water and roll the filling to form a tight bundle. Repeat with the remaining filling and wrappers. Heat the oil in a wok or large skillet until the surface shimmers, about 375F (190C) on a deep-frying thermometer. Fry the egg rolls 5 or 6 at a time until golden brown on all sides, about 3 to 4 minutes. Transfer to a wire rack and repeat with the remaining egg rolls. Serve as soon as possible, or keep warm in a 250F (120C) oven until ready to serve. Makes about 16 egg rolls.

Reproduced by permission of Worldwide Recipes.