Friday, May 28, 2010
Thin Eggroll Shells: 1 package (frozen section in Asian markets but thawed overnight in the refrigerator prior to use)
Eggs: 2 (one for the stuffing and one to seal the roll together)
Spring Roll Stuffing:
Ground Pork: around 1 lb
Dried Wood Ear Mushrooms: 1 handful
Bean thread noodles: 2, small individual packs
Onion: one, chopped
salt: a pinch
pepper: a pinch
soy sauce: 2 tablespoons
oyster sauce: 3 tablespoons
bean sprouts: 1 lb bag
scallions: 2 whole, chopped thin
garlic: 4 cloves, finely chopped
oil: 2 tablespoons
Presoak the mushrooms in a bowl and the noodles in a separate bowl with warm water. Soak for about 20 minutes and then drain the water and place mushrooms and noodles back in their bowls. Chop the noodles into 2-3 inch pieces. In a medium stir fry pan heat up the oil. Add the garlic and then the ground pork and cook for about 10-15 minutes. Once the meat is cooked, combine the rest of the ingredients (including the mushrooms and noodles) and stir-fry for 10 minutes. Let it sit aside to cool for 30 minutes before wrapping. When the stuffing is cool, start wrapping the spring roll.
Wrapping the Spring Roll:
In the bowl of stuffing, add one egg and mix it all together and crack the other egg into a small bowl to be used as to seal the rolls at the end.
Peel one eggroll shell out and lay on a cutting board or a dinner plate. Scoop about two tablespoons of stuffing into the wrapper and fold both sides in and roll it away from you. Seal the end piece with the egg that was set aside by smearing the yolk onto the wrapper with the tip of your finger. Continue the process until you run out of stuffing or egroll shells. Fry it up immediately and store the rest in the freezer bag.